Try to find hand-harvested wild rice if you can, which is available from sources like Native Harvest. Filled with two types of earthy mushrooms and fresh summer corn, this is the perfect summer side.
To learn more, read "Native Flavor."
Wild Rice Sauté
Recipe adapted from Lois Ellen Frank
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes
5 tablespoons olive oil, divided
2 cups thinly sliced stemless shiitake mushrooms (about 3½ ounces mushrooms)
5 cups thinly sliced cremini mushrooms (about 12 ounces mushrooms)
3 cups diced yellow onion (about 2 small onions)
1½ cups fresh corn kernels (2 large cobs)
4 cups cooked wild rice
2 teaspoons kosher salt
1¼ teaspoons freshly ground black pepper
Flaky sea salt, to taste
1. In a large cast-iron pan over high heat, add 3 tablespoons of the olive oil and heat until hot but not smoking. Add the mushrooms and stir to coat them in oil. Reduce the heat to medium high and sauté, stirring very minimally, until the mushrooms are a deep golden brown and crispy on the edges, 6 to 8 minutes. Transfer to a sheet tray in a single layer and set aside.
2. Return the pan to medium-high heat and add the remaining 2 tablespoons of olive oil. Add the onions and sauté until soft and beginning to turn golden brown on the edges, about 3 minutes. Add the corn kernels and cook, stirring once, 30 seconds. Add the cooked rice, salt and pepper, and stir until the rice is hot, about 2 minutes. Stir in the mushrooms and remove from the heat. Sprinkle with flaky salt and serve immediately. Makes 6½ cups.
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