Yum! I love wild rice – a love that probably traces back to my upbringing in northern Minnesota. My grandpa used to harvest wild rice and we always had it in the pantry. These days it’s a bit harder to find, and more expensive – but it’s SO WORTH IT!
First you must endure a little lesson about wild rice – because it is one of my favorite things. Fact #1 – It’s a grain – not a rice. Fact #2 – It has been found in layers of the earth dated as far back as 12,000 years. It is most definitely an ancient grain.
Fact #3 – Any wild rice that is actually growing wild in Minnesota’s state waters can only be harvested with a permit -and must be harvested the same way the First Nation tribes harvested it years ago. Which is actually a pretty cool process.
I love the flavor of wild rice, but it does take awhile to cook – so plan accordingly – 1 cup of wild rice in about 3-4 cups water cooks in about 45-55 minutes. If you’ve never made, or eaten, wild rice – this recipe is an amazing intro – it’s easy, flavorful, and good for you. Get adventurous and trade out the orzo for another ancient grain – maybe faro or barley would be good!
Wild Rice, Orzo & Mushroom Pasta
- 6-8 C Chicken Stock Reserve 1/2 C for final product
- 1 C Wild Rice prepared using chicken broth or stock according to package instructions
- 1 C Orzo cooked in chicken broth
- 1/2 C Onion minced
- 8 oz Mushrooms sliced
- 2 tsp Garlic minced
- 1 Tbsp Coconut Oil
- Parmesan Cheese
Prepare the orzo and wild rice according to package instructions - but use chicken stock instead of water. You could also use vegetable stock if you wanted to keep this vegan/vegetarian. Wild rice doesn't absorb as much water as white or brown rice - but it does need to cook for a long time - don't be afraid to use a lot of water and just drain it when it's done. Refer the the photo to see what it looks like when it's done - it will curl up and expose the white inside of the grain.
While the grains and pastas are cooking - slice your mushrooms and mince your onions and garlic.
Heat the coconut oil in a saute pan and add onion and mushrooms - saute until mushrooms are nearly done, then add in the garlic and heat through.
Add the orzo and wild rice into the mushroom mixture and stir well. Add in reserved 1/2 cup of stock and taste and season with salt and pepper as needed. Let simmer for just a few minutes so the stock can come together with the rest of the ingredients.
Serve with a sprinkling of parmesan cheese and minced parsley.
Adapted from BakersBeans.ca