Ingredients
- I BEGAN MAKING THIS RECIPE 6 YEARS AGO FOR THANKSGIVING AND IT HAS EVOLVED AND CHANGED OVER TIME- SOMETIMES I USE MINT INSTEAD OF DILL AND CRANBERRIES INSTEAD OF APRICOTS. THE BASMATI MAKES A WONDERFUL CONTRAST TO THE TEXTURE OF WILD RICE. YOU CAN ALSO USE FLAVORFUL RICE LIKE KOLAM.
- WILD RICE IS A GRASS SEED THAT COMES FROM A DIFFERENT GENUS THAN ASIAN RICE. THERE ARE 4 SPECIES THAT ARE GROWN IN THE AMERICAS, INDIA AND CHINA. IN THE UNITED STATES IT WAS NOT FARMED BUT TRADITIONALLY HARVESTED BY NATIVE AMERICANS FOR WHOM THIS ANCIENT FOOD HOLDS GREAT SYMBOLISM.
- SINCE IT GROWS WILD IN LAKES AND SMALL BODIES OF WATER NATIVE AMERICAN TRIBES LIKE THE OJIBWA WOULD PADDLE TO THE WEEDS IN CANOES AND GENTLY 'KNOCK' THE SEEDS FROM THE GRASS.
- SOME SPECIES LIKE TEXAS WILD RICE ARE ENDANGERED BECAUSE OF LOSS OF HABITAT.
- I USE MINNESOTAN WILD RICE BECAUSE MY HUSBAND IS FROM MINNESOTA. NOW THAT THIS RICE HAS BECOME POPULAR IT IS BEING FARMED IN PADDY FIELDS IN CALIFORNIA AND MINNESOTA AND CULTIVATED WILD RICE IS VERY GOOD. BUT AT THANKSGIVING I SPLURGE AND BUY HAND-HARVESTED AND WOOD PARCHED WILD RICE THAT'S ABOUT 6 TIMES THE PRICE OF CULTIVATED WILD RICE. YOU CAN ALSO BUY IT ONLINE BUT READ THE CAPTIONS CAREFULLY. HAND HARVESTED ON CANOES IS WHAT YOU ARE LOOKING FOR IF YOU WANT THE TRADITIONAL WILD RICE.
- THIS RICE IS A BEAUTIFUL BLACK WITH A SUMPTUOUS MEATY TASTE AND CHEWY TEXTURE THAT VEGETARIANS LOVE. WILD RICE NEEDS A LONGER COOKING TIME THAN BASMATI SO THEY SHOULD BE COOKED SEPARATELY.
- SERVES 10
- 1 CUP WILD RICE CULTIVATED OR HAND HARVESTED
- 2 CUPS BASMATI RICE
- 24 PEARL OR SAMBHAR ONIONS PEELED OR 200 GRAMS WHITE ONIONS SLICED IN THICK RINGS AND SEPARATED
- 1 TABLESPOON MAPLE SYRUP
- 4 TBSPNS BUTTER OR OIL
- 1/4 CUP VEGETABLE OIL
- 12 TURKISH APRICOTS FINELY SLICED LENGTHWISE INTO STRIPS
- 1 CUP FINELY CHOPPED FRESH DILL/SEPU
- SALT TO TASTE
Instructions
- HEAT 2 TBSPNS BUTTER AND THE VEGETABLE OIL IN A DUTCH OVEN STYLE POT. ADD THE ONIONS AND SAUTE ON A VERY LOW FLAME, STIRRING FROM TIME TO TIME UNTIL ONIONS ARE TENDER, STICKY AND CARAMELIZED. THIS WILL TAKE 25 MINUTES. YOU CAN DO OTHER WORK IN THE KITCHEN AS THE PROCESS ONLY SPEEDS UP IN THE LAST 5 MINUTES. TOWARDS THE END ADD THE MAPLE SYRUP AND STIR THE ONIONS GENTLY ESPECIALLY IF YOU ARE USE PEARL ONIONS. USING A SLOTTED SPOON REMOVE THE ONIONS AND RESERVE ON A PLATE.
- IN THE SAME POINT ADD REMAINING BUTTER AND THE WILD RICE. ADD 3 CUPS OF WATER AND 2 TSP SALT. COOK ON HGH HEAT UNTIL WATER HAS MOSTLY EVAPORATED.
- ADD THE BASMATI AND STIR GENTLY TO COAT IN OIL. ADD 4.5 CUPS OF ROOM TEMPERATURE WATER, COVER AND COOK UNTIL RICE IS ALMOST DONE. SWITCH OFF FLAME AND ALLOW IT TO COOK IN ITS OWN STEAM FOR 2 MINUTES.
- TAKE OFF THE LID, FLUFF THE RICE WITH A FORK AND LET IT BREATHE ABOUT 10 MINUTES. STIR IN HALF THE DILL AND HALF THE APRICOTS AND ADJUST FOR SALT.
- LADLE ONTO A PLATE.
- TOP WITH CARAMELIZED ONIONS, REMAINING DILL AND APRICOTS. SERVE WARM.
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