📝 About This Recipe
This soulful dish celebrates the indigenous 'Manoomin' (wild rice) of the Great Lakes region, offering a deep, nutty complexity that store-bought blends simply cannot match. We've paired the chewy, obsidian grains with a medley of caramelized root vegetables, finished with a bright cider vinaigrette and toasted pecans. It is a textural masterpiece that captures the essence of a crisp fall afternoon in every bite.
🥗 Ingredients
The Grains
- 1 cup Raw Wild Rice (rinsed thoroughly in cold water)
- 3 cups Vegetable Stock (low sodium preferred)
- 1 piece Bay Leaf (fresh or dried)
- 1/2 teaspoon Kosher Salt
The Roasted Roots
- 1 large Sweet Potato (peeled and cut into 3/4-inch cubes)
- 2 medium Parsnips (peeled and sliced into half-moons)
- 3 medium Carrots (multi-colored if available, sliced into rounds)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
The Dressing & Aromatics
- 1 large Shallot (finely minced)
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1/2 cup Dried Cranberries (for a tart sweetness)
- 1/2 cup Toasted Pecans (roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a medium saucepan, combine the rinsed wild rice, vegetable stock, bay leaf, and salt. Bring to a vigorous boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer. Cook for 45-55 minutes, or until the grains have puffed open to reveal a creamy white interior but still retain a slight 'pop' when bitten.
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4
While the rice simmers, prepare the vegetables. In a large bowl, toss the cubed sweet potatoes, parsnips, and carrots with olive oil, honey, thyme, and a generous pinch of salt and pepper.
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5
Spread the vegetables in a single layer on the prepared baking sheet. Ensure they aren't crowded, which allows them to roast rather than steam.
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6
Roast the vegetables for 25-30 minutes, tossing halfway through, until they are fork-tender and the edges are beautifully caramelized and golden brown.
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7
In a small jar or bowl, whisk together the minced shallot, apple cider vinegar, and Dijon mustard. Slowly whisk in one additional tablespoon of olive oil to create a bright vinaigrette.
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8
Once the rice is cooked, remove it from the heat. Let it sit covered for 5 minutes, then drain any excess liquid if necessary and discard the bay leaf.
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9
Fluff the wild rice with a fork and transfer it to a large, warm mixing bowl.
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10
Add the roasted root vegetables, dried cranberries, and toasted pecans to the bowl with the rice.
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11
Pour the cider vinaigrette over the mixture while the rice and vegetables are still warm; this helps the grains absorb the flavors.
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12
Gently fold in the fresh parsley and give it a final taste, adding more salt or pepper as needed. Serve immediately while warm, or at room temperature.
💡 Chef's Tips
True wild rice takes much longer to cook than white or brown rice; don't rush the process or you'll end up with tough grains. For the best texture, look for 'hand-harvested' wild rice which has a more delicate smoke flavor than cultivated varieties. If your parsnips have a very thick woody core, slice that part out before roasting to ensure a consistent texture. To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking frequently to prevent burning. This dish tastes even better the next day, making it a perfect candidate for meal prep or holiday leftovers.
🍽️ Serving Suggestions
Pair with a crisp, dry Hard Cider or a buttery Chardonnay to complement the roasted sweetness. Serve as a hearty vegetarian main course alongside a dollop of goat cheese or thick Greek yogurt. This is the ultimate side dish for roasted poultry, especially herb-crusted turkey or Cornish game hens. For a vegan feast, serve it inside a hollowed-out roasted acorn squash for a stunning presentation. Add a handful of fresh arugula just before serving to add a peppery bite and extra greenery.