Prep 10 mins
Cook 1 hr 20 mins
A very yummy wild rice pilaf that is healthy as well.
- 1 2⁄3 cups wild rice, raw, rinsed
- 1 1⁄16 quarts water
- 1 2⁄3 teaspoons sea salt
- 3 1⁄3 tablespoons sesame oil
- 7⁄8 cup hazelnuts, rough chopped
- 3 1⁄3 garlic cloves, minced
- 1 2⁄3 tablespoons gingerroot, fresh, grated
- 1 1⁄8 tablespoons orange zest
- 1 2⁄3 medium leeks, sliced (white part only)
- 6 2⁄3 large shiitake mushrooms, sliced
- salt and black pepper, to taste
- 7⁄8 cup fresh cilantro, chopped
- 1 2⁄3 whole oranges, zest and juiced
- Rinse wild rice; place in a saucepan with water and sea salt. Bring to a boil, cover, reduce heat, and simmer for an hour or until the gains are soft and the water is absorbed. Remove from heat and allow to steam, covered, for 5-10 minutes. Fluff with a fork.
- Heat oil in large saute pan. Add the hazelnuts and saute until aromatic. Add garlic, ginger, and orange zest and saute until fragrant, about 1 minute. Add leeks, shiitakes, and another pinch of salt. Saute until vegetables soften, about 4 minutes.
- Add rice to saute pan, season with pepper and additional salt to taste and stir to combine. Cover and cook on low until rice is warmed through. Remove pan from heat. Stir in cilantro and orange juice and serve.