PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
Rice is maybe one of the best, all-time favorite carbs. It’s a flavor sponge and unbelievably versatile. Unfortunately, many folks limit themselves to only looking at two types of rice: white and brown.
But there are tons of rice varieties that can bring about different textures, flavors, and recipes. For example, wild rice is one of our favorites for its nutty flavor and its chewy bite. Funnily enough, wild rice isn’t actually related to the plant that makes regular white rice. But that doesn’t make it any less delicious! This recipe uses slowly cooked onions and chicken stock to add a punch of savoriness, but the vegetal, toasty flavor of the rice itself is definitely the star.
Serve it alongside roast veggies or toss in some mushrooms, and you’ll have a hearty meal that comes together in a flash! Tried this? Let us know it came out in the comments below.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
1
hours
20
mins
extra virgin olive oil
small yellow onion, finely chopped
cloves garlic, finely chopped
low-sodium chicken stock
Chopped fresh parsley, for serving
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- In a fine-mesh strainer, thoroughly rinse rice until water runs clear.
- In a medium saucepan over medium-high heat, heat oil until shimmering. Add onion and cook, stirring often, until golden brown and beginning to caramelize, 12 to 15 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add stock and stir to combine, then add butter, salt, and rice. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cover and cook until rice is cooked through and chewy but still tender, 45 to 50 minutes. Remove from heat and let sit, covered, about 10 minutes.
- There may be some excess stock; if so, strain rice mixture. Fluff rice with a fork, top with parsley, and serve.
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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON
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