A few notes: Depending on the quality of the wild rice you buy, the cooking time may vary. We used a high-quality rice and it was cooked in 40 minutes. Yours may take longer. Also note that the rice must soak overnight. Prep time listed does not include the overnight soaking time.
- 1 ½ cups wild rice
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil, divided
- 1 cup finely chopped carrots (about 2 medium carrots)
- ½ cup finely chopped celery (about 2 stalks)
- 1 cup finely chopped onion (about 1 medium onion)
- 1 cup orange juice
- ½ cup white vermouth
- 2 ½ cups vegetable broth
- 1/3 cup currants
- ½ cup pecan pieces
- 4 medium scallions, tops and bottoms roughly chopped
- In a bowl, add rice with at least double the volume of water. Soak uncovered, overnight, at room temperature. Drain the next day before use.
- In a large sauté pan, place butter and one tablespoon of the oil and add carrots, celery and onion. Cook over medium heat for five minutes.
- Add drained rice, orange juice, vermouth and broth. Bring to a boil and reduce to a simmer and cook uncovered for 35 – 55 minutes (until almost all the liquid is absorbed and rice is tender). Add currants and turn to low and cook five minutes to absorb remaining liquid then turn off burner. Wild rice remains a little chewy and crunchy, which is perfectly fine.
- Just before rice is done, in a small sauté pan, heat remaining tablespoon of oil over medium heat and add pecans. Toss and cook for about five minutes until browned. Add scallions, toss and immediately remove from the heat and add to the cooked rice.
- Stir and serve hot or serve room temperature as a side salad.