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Lolo's Wild Rice

This recipe calls for dried cranberries, celery, carrots, onions and our favorite ingredient - bacon. Wild rice is notorious for being a surly grain (even the name is misleading), but Tess and her family take the pain out of preparing it and have time-tested the dish for 3 generations.

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About Tess Gittleman

Tess says her love for food is genetic. She grew up with a "stereotypically Jewish grandma" who instilled Tess with the foodie fundamentals. It was an imperative skill set to have since the cooking-gene skipped a generation and Tess ended up being the cook of her household. At 14 years-old, Tess entered the food industry, working all over the Twin Cities. Positions ranged from her first job as a bus-person, to Bizarre Foods host Andrew Zimmern's Intern, to working in the kitchen of Design Cuisine Catering. Tess is the first person to tell you that you have only one food choice you ever really need to make, "Do you want to live heart-healthy or heart-happy? Because there ain't a lot in between."  Tess chooses the latter every time. After all, as she says, "If you are what you eat, why not be delicious?"

 

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  • side dish
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About Lolo's Wild Rice

This recipe calls for dried cranberries, celery, carrots, onions and our favorite ingredient - bacon. Wild rice is notorious for being a surly grain (even the name is misleading), but Tess and her family take the pain out of preparing it and have time-tested the dish for 3 generations.

About Tess Gittleman

Tess says her love for food is genetic. She grew up with a "stereotypically Jewish grandma" who instilled Tess with the foodie fundamentals. It was an imperative skill set to have since the cooking-gene skipped a generation and Tess ended up being the cook of her household. At 14 years-old, Tess entered the food industry, working all over the Twin Cities. Positions ranged from her first job as a bus-person, to Andrew Zimmern's Intern, to working in a catering kitchen. Tess is the first person to tell you that you have only one food choice you ever really need to make, "Do you want to live heart-healthy or heart-happy? Because there ain't a lot in between."  She chooses the latter every time.

Recipe

Print recipe

Ingredients

serves 4 people

  • 1 cup wild rice, rinsed
  • 2 cups chicken broth (can substitute water or vegetable broth)
  • ¼ cup carrots, coarsely chopped
  • ¼ cup white onion, coarsely
  • ⅓ cup celery, coarsely chopped
  • 4 tbsp each dried cranberries & pomegranate seeds
  • 5 slices bacon
  • about 3 tbsp heavy cream
  • salt & pepper to taste
  • garlic salt (optional)

How-to

  1. Preheat oven to 500º
  2. Add rice and broth to a saucepan, add salt and pepper to taste, and cover tightly
  3. Bake for 25-30 minutes (may vary depending on oven). At 20 minutes, stir rice, making sure that grains from the bottom have moved to the top, then cover tightly and put back in the oven to finish cooking. Turn oven off but do not open
  4. Leave the rice in the oven for at least 6 hours (overnight - can do this part 2-3 days in advance)
  5. Once rice is room temperature, add cream
  6. Cut bacon into bite-size pieces and sauté until crisp and all the fat has been rendered
  7. Remove cooked bacon and place pieces on a paper-towel lined plate
  8. Poor half the rendered fat directly into the cooked wild rice
  9. Use the remaining half to sauté the vegetables, adding salt and pepper to taste. Once tender, add the vegetables directly into the wild rice
  10. Add dried cranberries and toss together

Options

  1. You may also want to add mushrooms, which you should sauté in a separate pan
  2. Cover tightly and place in 325º oven for one hour before serving, removing the cover for the last 15-20 minutes
  3. Place in serving dish and add bacon bits. You can add nuts such as toasted almonds or walnuts, this is also the best time to do so

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