Dennis Huber
My sister-in-law introduced us to this authentic wild rice recipe years ago, and it quickly became one of our favourites. It combines the earthy, nutty flavours of wild rice with a fresh mix of vegetables and a savoury hit of back bacon. Higher in fibre and lower in calories than traditional rice grains, wild rice is also gluten free and antioxidant rich. This pilaf is delicious whether you serve it as a hot side dish or a cold side salad.
Wild rice: Is it really wild?
Wild rice is actually an aquatic grass with an edible grain within it, grown and harvested in lakes and rivers in central Canada and the US. It has been a staple crop of North American Indigenous communities for centuries and, though the more common variety is now grown in paddies, truly wild continues to exist today, thanks to preservation efforts by local First Nations peoples. Wild rice is best when slightly chewy but, as grains vary in thickness, the cooking time is never the same: checking for firmness while cooking is a must.
Harvest Wild Rice Pilaf
Ingredients
- 1 cup (250 mL) wild rice
- 3 cups water (750 mL), or no-salt-added vegetable broth
- 1 Tbsp (15 mL) avocado oil
- 1 cup (250 mL) chopped onion
- 1 cup (250 mL) chopped celery
- 3/4 cup (180 mL) chopped red bell pepper
- 1/2 cup (125 mL) finely chopped carrot
- 2 slices Canadian back bacon, chopped
- 1/2 Tbsp (7.5 mL) low-sodium tamari sauce
Directions
01
Rinse rice well under cold water and drain.
02
In medium saucepan, bring water or broth to a boil. Add drained wild rice, return to boiling, and cover. Turn heat to medium-low, keeping rice at a gentle simmer. Check rice after 40 minutes: some of the kernels should be popped open. If “unpopped” kernels are firm but easy to chew, the dish is ready; if not, simmer until kernels achieve the desired texture. Cooking time can vary between 40 to 60 minutes. Drain in mesh strainer and let rice steam, covered, while you prepare vegetables.
03
In large skillet, heat oil over medium-high heat, then add onions, celery, pepper, and carrot. Sauté, stirring occasionally, until onion is translucent and remaining vegetables are soft but not browned, about 5 to 6 minutes. You can add up to 1 Tbsp of water (and lid) to steam and help soften the vegetables.
04
Move vegetables to the outside of skillet and add chopped back bacon in the centre. Sauté until bacon starts to colour, about 1 minute. Mix vegetables and bacon together and then add the cooked wild rice and tamari sauce. Stir until combined and heated through, about 2 minutes.
05
Serve hot or at room temperature.
