Equipment
Ingredients
Base and Aromatics
- 200 g wild rice
- 600 ml vegetable broth
- 15 ml olive oil
- 1 shallot, minced
- 3 g kosher salt
Mix-ins and Garnish
- 60 g hazelnuts, raw, whole
- 50 g dried cranberries
- 30 ml maple syrup
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 254 kcal
- Protein
- 7 g
- Carbohydrates
- 39 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 501 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 272 mg
- Calcium
- 31 mg
- Iron
- 1.4 mg
- Magnesium
- 80 mg
- Phosphorus
- 182 mg
- Zinc
- 2.4 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.18 mg
- Niacin
- 2.6 mg
- Folate
- 45 mcg
- Water
- 109 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the wild rice in a fine mesh sieve and rinse thoroughly under cold running water until the water runs clear.
Heat olive oil in a medium saucepan over medium heat. Add the minced shallot and cook until softened and translucent, about 3 minutes.
Add the rinsed wild rice, vegetable broth, and kosher salt to the saucepan. Bring the mixture to a rolling boil at 100 degrees Celsius / 212 degrees Fahrenheit.
Reduce the heat to low, cover the saucepan tightly with a lid, and simmer gently. Cook until the rice grains are tender and have burst open, exposing their pale interiors. This will take about 45 minutes.
While the rice simmers, place the hazelnuts in a dry small skillet over medium heat. Toast them, tossing frequently, until fragrant and skins begin to blister, about 5 minutes. Transfer to a cutting board, let cool slightly, then roughly chop.
Transfer the cooked, drained wild rice to a large mixing bowl. Fold in the dried cranberries, chopped toasted hazelnuts, and maple syrup. Toss gently to combine and evenly distribute the syrup.
Let the mixture rest for 3 minutes to allow the berries to plump slightly from the residual heat. Fold in the fresh chives right before serving to maintain their bright color and flavor.
Chef's Notes
- Rinsing wild rice is crucial; it removes surface starches and any harvest debris, yielding distinct, un-clumped grains after cooking.
- If your hazelnuts have thick skins, you can wrap the warm toasted nuts in a clean kitchen towel and rub them vigorously to remove the bitter papery skins before chopping.
- The maple syrup serves to balance the inherent earthiness of the wild rice. For a savory contrast, a tiny splash of apple cider vinegar can be added alongside the syrup to brighten the entire dish.
- Wild rice absorbs liquid differently depending on its age and harvest location. Always rely on the visual cue of the grains bursting open rather than a strict timer.
Storage
Refrigerator: 4 days — Store in an airtight container. The rice may absorb more moisture as it sits.
Freezer: 2 months — Freeze in a sealed container. Texture of berries may soften upon thawing.
Reheating: Microwave with a splash of water until steaming, or gently warm in a skillet over medium heat.
Troubleshooting
Wild rice is tough or overly chewy
Cause: Insufficient cooking time or the pan ran dry too quickly
Fix: Add 60ml of hot water or broth, cover, and continue simmering for another 10 to 15 minutes.
Prevention: Ensure the lid fits tightly so steam does not escape and check moisture levels at the 35-minute mark.
Hazelnuts taste bitter
Cause: The nuts burned during toasting
Fix: Cannot be fixed. Discard burnt nuts and toast a fresh batch.
Prevention: Toast over medium-low heat and toss continuously. Do not walk away from the skillet.
Cultural Context
Wild rice, known as manoomin by the Ojibwe people, is not a true rice but an aquatic grass native to the Great Lakes region of North America. Traditionally harvested by canoe, it holds deep spiritual and cultural significance for indigenous communities. Paired with maple syrup and indigenous berries, this dish celebrates foundational North American flavor profiles often showcased during autumnal harvests and thanksgiving feasts.
