Makes 3 to 4 servings or 3¾ cups
Wild rice is the native American grass popular for its nutty flavor. It grows wild in the shallow waters of the Great Lakes region of northern Minnesota and was originally hand-harvested in canoes by Chippewa Indians. “Wild” rice is now cultivated in California. Chanterelle mushrooms are the yellow wild mushrooms that become available during the winter season. Ours derive from the Sonoma-Mendocino coast.
1 cup less 2 tablespoons brown basmati rice
2 tablespoons wild rice
2 cups water
1 tablespoon high heat olive oil blend (equal parts EVOO and high heat vegetable oil)
2 large shallots, sliced
1 rib celery, halved or quartered lengthwise and sliced crosswise
1 cup mushrooms (3 ounces wild chanterelle, or shiitake or oyster), diced
1/2 teaspoon unrefined sea salt or 1 tablespoon natural soy sauce or tamari, or half of each
1/4 cup fresh dill, chopped
1/2 cup pumpkin seeds, tamari-toasted, for garnish
1. Soak rices in measured amount of water all day or overnight. Drain water into measuring cup to see how much remains after soaking, about 1¾ cup.
2. In a 3-quart pot, heat oil and sauté vegetables and salt briefly. Meanwhile, bring measured amount of fresh water to boil in another pot, along with salt and/or soy sauce/tamari. Add rices to vegetables and stir well, then add boiling broth. Return to boil, cover, and cook over low heat for 45 minutes.
3. With a fork, fluff rices into serving bowl, sprinkling in fresh dill as you go. Garnish and serve tamari-toasted pumpkin seeds on the side.