Wild Rice with Spinach and Hazelnuts
The thing about wild rice is that it’s really much better as a component in a rice “medley.” I like to use equal parts long-grain brown rice and wild rice in this dish. You may do whatever you like. This dish isn’t exactly efficient as it requires three different cooking vessels – but darned tasty.
Ingredients:
| wild rice | ½ cup | |
|---|---|---|
| long-grain brown rice | ½ cup | |
| shallot | 2 medium | minced – or a good-sized leek, or a small yellow onion |
| garlic | 3 cloves | minced |
| fresh spinach | 1½ cups | packed |
| hazelnuts | toasted and chopped | |
| butter | ||
| kosher salt | ||
| black pepper | freshly ground |
Procedure:
- Rinse wild rice. Set a medium sized saucepan full of water to boil and cook rice until tender, 30-40 minutes.
- In a separate pot, bring 1 cup water to boil and add brown rice. Cover, turn heat to low, and cook until all of the water is absorbed and the rice is tender.
- If rices are cooked before you are ready to assemble the dish, take care to keep them moist and warm.
- In a small sauté pan, heat butter with a little bit of olive oil.
- Caramelize shallot, leek, or onion, then turn heat down slightly and add garlic. Cook a bit more, until the “bite” is dissipated.
- Combine rices, the butter-and-onion mixture and raw spinach.
- Cover and heat until spinach is wilted, just a few moments.
- Sprinkle on hazelnuts and season to taste with pepper and salt.
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