I tried this recipe for the first time today and it was delicious. I prepared it with a side of Cuban Black Beans, but learned quickly it was a meal all in itself. If I was to serve it again, I'd serve it with chicken if anything, although my husband really liked mixing it with the beans.
The recipe comes from the Allergy-free Cookbook by Alice Sherwood. I highly recommend it for fun get togethers. It's a dish that will be enjoyed by all without strange ingredients. Plus it's dairy, egg, gluten, wheat, and peanut free!
4 1/2 cups chicken or vegetable stock (make sure it's gluten and dairy free)
1/2 cup wild rice (make sure it's gluten free)
2 tbsp. flavorless nut-free oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 cup white basmati rice, washed and drained
leaves from 2 sprigs of fresh thyme
1 bay leaf
3 tbsp. currants
2 tbsp. dried cranberries
2 tbsp. chopped fresh parsley
3 tbsp. pine nuts toasted
salt and freshly ground black pepper
1. Put 1 1/4 cups of the stock in a saucepan, bringing to a boil and add the wild rice.
2. Cover and reduce the heat to low and simmer for 45-50 minutes until the rice is just tender and has absorbed the liquid (it will still have a nutty texture). If necessary, remove the lid and boil rapidly for a few minutes to evaporate the last of the stock.
3. Meanwhile, heat the oil in a separate saucepan and fry the onion and celery until softened but not browned, 3 minutes.
4. Add the basmati rice and stir until the grains are evenly coated and glistening. Stir in thyme leaves. Add the remaining stock and bring to a boil. Reduce the heat to low, add the bay leaf, currants, and cranberries and cover and simmer very gently until the rice is tender and the water has been absorbed (about 10-12 minutes).
5. Remove from the heat. When the wild rice is cooked, add to the basmati with the parsley and pine nuts. Season to taste and fluff with a fork.
6. Tip into warmed serving dish and serve immediately.
This recipe may appear expensive at first but after buying the ingredients the first time I have enough left over to make this dish at least 7 other times. It's just the initial expense that's scary.