Wild rice isn’t actually rice; it’s an aquatic grass that grows wild in different parts of the world, including the U.S. Great Lakes region. There is even one type in Texas that’s in danger of going extinct. Wild rice is higher in protein and nutrients than real rice. It’s an heirloom food that we want to shine a light on. So buy it, cook it and enjoy it. It’s one of the few heirloom foods that is native to the United States.
1Melt the butter in a large, heavy pot over medium-high heat. Add the onions and garlic and sauté until tender, about 4 minutes. Add the chicken stock and bring to a boil. Add the wild rice. Reduce the heat to medium-low. Cover and simmer for 30 minutes. Mix in the brown rice; cover and simmer until the rice is just tender and most liquid is absorbed, about 30 minutes longer.
2Stir the cranberries, parsley and thyme into the rice mixture. Cover and continue cooking until the liquid is absorbed, about 5 minutes longer. Mix in the almonds and scallions. Season generously with salt and pepper.
1/4 cup (56 g) butter
1 1/2 large onions, chopped
3 cloves garlic, minced
5 cups (1.2 L) canned low-salt chicken stock
1 cup (160 g) wild rice
1 1/2 cups (270 g) long-grain brown rice
1 1/2 cups (180 g) dried cranberries
1/4 cup (15 g) chopped fresh parsley
2 sprigs fresh thyme, leaves stripped from stems, chopped