rice and does not get as soft as regular rice as well. It has a wonderful nutty flavor.This is a lively and colorful combination that you can serve either as a side dish or as an accompaniment to a roast, or pork chops or serve as a main course for a meatless meal.
In the restaurant I served it along side a roasted pork chop.with a rhubarb sauce.
7 cups water
1 cup wild rice, rinsed
2 tablespoons olive oil
1 tablespoon butter
1 small red onion, chopped
1 medium red bell pepper, seeded and diced
2 cups fresh snow peas - chopped
2 cups whole kernel corn - frozen if you can't get fresh
1/2 cup dried cranberries
1/2 cup chicken stock
1 cup chopped green onion.
2/3 cup(s) chopped scallions
1/2 teaspoon salt, or to taste
Freshly ground pepper , to taste
1. Bring water to a boil in a large saucepan. Add wild rice, cover, reduce heat to medium-low and cook at a lively simmer until the grains are tender and starting to split, 45 to 55 minutes. Drain in a fine sieve and rinse a bit. Let drain while you saute' the rest of the ingredients.
2. Shortly before the wild rice is ready, heat oil and butter in a large nonstick skillet over medium-high heat. Add the red onion and cook, stirring often, until softened, 2 to 3 minutes.
3. Add bell pepper, cook, stirring, for 1 minute. Add stock, corn and cranberries and snow peas. Saute for 5 minutes till cranberries take up some of the stock.
4. Stir in the wild rice. Check the dish for overall moisture.
Remove from the heat and stir in scallion greens.