The Best Wild Rice

Serving 8 people

55 min


  • butter 2 tablespoons butter
  • carrots 1 cup finely chopped carrots (about 2 medium carrots)
  • celery ½ cup finely chopped celery (about 2 stalks)
  • currants 1/3 cup currants
  • extra virgin olive oil 2 tablespoons extra virgin olive oil, divided
  • onion 1 cup finely chopped onion (about 1 medium onion)
  • orange juice 1 cup orange juice
  • pecan pieces ½ cup pecan pieces
  • scallions 4 medium scallions, tops and bottoms roughly chopped
  • vegetable broth 2 ½ cups vegetable broth
  • vermouth ½ cup white vermouth
  • wild rice 1 ½ cups wild rice
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How to make it

  1. In a bowl, add rice with at least double the volume of water. Soak uncovered, overnight, at room temperature.
  2. Drain the next day before use.In a large sauté pan, place butter and one tablespoon of the oil and add carrots, celery and onion. Cook over medium heat for five minutes.
  3. Add drained rice, orange juice, vermouth and broth. Bring to a boil and reduce to a simmer and cook uncovered for 35 – 55 minutes (until almost all the liquid is absorbed and rice is tender).
  4. Add currants and turn to low and cook five minutes to absorb remaining liquid then turn off burner. Wild rice remains a little chewy and crunchy, which is perfectly fine. Just before rice is done, in a small sauté pan, heat remaining tablespoon of oil over medium heat and add pecans. Toss and cook for about five minutes until browned.
  5. Add scallions, toss and immediately remove from the heat and add to the cooked rice.Stir and serve hot or serve room temperature as a side salad.