To say that we are passionate about food and great ingredients at Bartlett’s is an understatement. We are always thinking of or talking about what we made…what we will make…who made what…where we were…you get the picture. As the weather gets cooler and we have more time at home on the range (or with the Instant Pot) this banter only increases. Right now, it’s all about going wild. Rancho Gordo Wild Rice is in a league of its own. This rice is chewy, dense and flavorful with a very distinctive nutty flavor. A great side dish for duck, simply as is, but it really shines on it’s own, with herbs, some beautiful, brothy beans, served over lightly sauteéd greens.
Ingredients
1 cup Rancho Gordo Wild Rice
(I find soaking overnight reduces cooking time a bit. Convenient, but not necessary)
½ medium onion, diced
1 stalk celery, finely diced
½ carrot or ½ a small sweet potato, finely diced
3 cups of broth or water
Olive Oil
Salt and Pepper
Method
If soaking, drain rice.
In a heavy bottomed pan, add a glug of olive oil, and sauté the onion, celery and carrot or sweet potato for a minute or two.
Add the rice, stir to coat and combine. Sauté for about three minutes, stirring occasionally. Add a pinch of salt.
Pour in three cups of either broth or water. Bring to a boil, reduce to a simmer, cover and cook for about 40 minutes. Test for doneness, continue cooking if needed.
Once the rice is cooked, I like to toss it with a simple vinaigrette and spoon onto of a bed of sautéed garlicky greens,
with a pile of brothy beans on top. Because the rice does take time to cook, double the batch and keep it on hand in the fridge.
(Left unseasoned, it’s a great addition to your morning porridge!) Enjoy!
-Written by Maryjane Mojer