Yields 10-12 servings
Ingredients:
- 6 celery ribs
- 3 tablespoons extra-virgin olive oil
- ½ cup finely chopped yellow onion
- 2 cups wild rice
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon minced fresh sage
- 1 teaspoon salt
- ¾ teaspoon freshly ground pepper
- 6 cups chicken stock
- 1 tablespoon unsalted butter
- ½ pound button mushrooms, cleaned and sliced
Instructions:
- Trim the celery ribs and cut each rib crosswise into 2-inch lengths. Then cut the pieces lengthwise on a slight angle to make long slivers about ¼ inch wide. Set aside.
- In a large saucepan over medium heat, warm the olive oil. When the oil is hot, add the onion and celery and saute until soft, 7-8 minutes. Add the wild rice, parsley, sage, ¾ teaspoon of salt, and ½ teaspoon of the pepper and stir until the rice glistens, 1-2 minutes. Pour in the chicken stock, raise the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and cook until the wild rice is tender, about 50 minutes.
- About 5 minutes before the rice is ready, cook the mushrooms. In a frying pan over medum-high heat, melt the butter. When it foams, add the mushrooms and saute until lightly golden, about 5 minutes. Season with the remaining ¼ teaspoon each salt and pepper.
- When the rice is done, drain off any excess liquid and stir in the hot mushrooms. Transfer to a warmed bowl and serve hot.
Author: William-Sonoma Holiday Entertaining, 2007
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