Wild Rice Pilaf with Caramelized Shallots and Crispy Sage
This warm and earthy wild rice dish pairs beautifully with mushrooms, caramelised shallots, and aromatic sage, offering a rich blend of textures and flavours. Finished with toasted pine nuts and crispy fried sage leaves, it’s a simple yet elegant recipe that works as a hearty side or a satisfying vegetarian main.
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Wild Rice With Caramelized Shallots and Crispy Sage
Lisa Riznikove
4
Side Dish
Earthy wild rice with mushrooms, shallots, pine nuts, and fried sage leaves – a perfect vegetarian dish full of texture and flavor.
Ingredients
1 cup Red Lakes Nation Wild Rice
3 cups vegetable stock (or water)
2 tbsp Seka Hills Arbequina Olive Oil
1 tbsp butter
1 small bunch fresh sage (about 12–15 leaves)
3 large shallots, thinly sliced
2 cups mushrooms (a mix of cremini, shiitake, or oyster works best), sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped sage
⅓ cup pine nuts, toasted
Salt and freshly ground black pepper, to taste
A dash of apple cider vinegar
Directions
Rinse the wild rice thoroughly under cold water. In a medium saucepan bring the stock to a boil, then add the rice and reduce the heat to low. Cover and simmer for 40–50 minutes, or until the rice is tender and the grains have started to split open. Drain any excess liquid and set aside.
In a dry pan, toast the pine nuts over medium heat for 2–3 minutes, stirring often until golden and fragrant. Remove from the pan and set aside.
Heat 1 tablespoon of olive oil in a small frying pan over medium-high heat. Fry the sage leaves (about 10–12 leaves) for 30 seconds to 1 minute, until crispy but not burnt. Remove with a slotted spoon and drain on a paper towel. Season lightly with salt.
In a large frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced shallots and cook for 5–7 minutes until softened and starting to caramelise. Stir in the minced garlic, sage and thyme and cook for another minute until fragrant. Add the mushrooms to the pan and cook for an additional 5–7 minutes until the mushrooms are golden and tender.
Add the cooked wild rice to the pan with the mushrooms and shallots. Stir in half of the toasted pine nuts and half of the fried sage leaves. Season with salt, freshly ground black pepper, and a dash of good apple cider or white wine vinegar. Transfer the rice to a serving dish and sprinkle with the remaining toasted pine nuts and crispy sage leaves for garnish.