Wild Rice with Mushrooms, Onions and Celery

 

Wild rice is poorly named as it is not rice, but, in fact, an aquatic grass. Wild rice is chock full of minerals and proteins, which actually makes it a superfood. Yes, 40% of each serving are carbs, but all 40% are actually dietary fiber, so this makes the dish, with or without the veggies, 100% Paleo.

However, all wild rice is not equal. There is true "wild" rice and then there is "cultivated" wild rice....and they taste completely different. True, long-grain "wild" rice grows only in the Great Lakes region. The plants grow wild in protected wetlands which are harvested by native Americans in late fall. This wild rice has a deep, robust, nutty flavor. Cultivated wild rice has smaller grains, are much more mild in taste and are grown year-round.

To make this dish exceptional, I use a secret seasoning sold only at Lund's and Byerly's in the Twin Cities (and online by them). Their Wild Rice Seasoning is a true gift from the gods and adds the most incredible flavor to any wild rice dish. I would never consider making a wild rice dish without having this seasoning in my pantry. This recipe, which makes 4 servings, originally appeared in The New York Times as just a wild rice and mushroom side dish. I embellished it by adding onion, celery and, of course, L&B Wild Rice Seasoning.

INGREDIENTS

1 cup long-grain naturally harvested wild rice (from MN or WI recommended)

6 tablespoons butter (or more to taste)

5-ounces cremini or button mushrooms, sliced

1 small onion, chopped

3 ribs celery, sliced

1/2 teaspoon L&B Wild Rice Seasoning, or more to taste

DIRECTIONS

1. Bring 5 cups of water to boil. Sir in rice and bring to a boil again. Then reduce heat so liquid is just simmering. Cover and cook for 60 minutes. Drain all liquid from rice and set aside.
2. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add mushrooms, onion and celery and cook, stirring occasionally, until they have released their liquid and are softened, about 6 minutes.
3. Reduce heat to medium and add remaining 3 tablespoons of butter to the skillet. When melted, add wild rice and keep stirring until heated through, about 5 minutes. Season with 1/2 teaspoon of L&B Wild Rice Seasoning, or more to taste. Serve.