Today it’s raining, sunny, cloudy, and windy. Not usually all at the same time, but with some definite overlap. Fall and its fickle weather is here for sure. We had fun this morning watching a squirrel who apparently has decided to winter underneath our unfinished house. He was stuffing his face with nuts and whatever else he could find and then darting up under our bay window (it’s not closed off yet) to get under the house. I anticipate Mr Pine Nut will be finding nut hoards galore when he goes under there to install our radiant floor heating.
At any rate, I decided to try this recipe. I’m getting a little burned out on the Betty Crocker MoFo project, quite honestly. Fortunately, I have made most all of the recipes that I originally planned to do; this one was one I chose after the fact because some of the ones I originally chose seemed blah. So, you may or may not see any further MoFo posts from me this month, now that I’ve done the minimum of 20 that is req’d.
So, the recipe. I was very much pleased with the earthy savouriness of this dish. It seems to whisper “Thanksgiving dinner side dish” to me. It tastes very much like a storebought Rice-a-Roni type deal, just minus all the extra junk or animal-derived ingredients they might throw in. This is definitely something I’m going to make again.
My only beef with the recipe was the length of time it took to cook, because Betty Crocker says to bake it for a total of close to 2 hours. Next time, I’m going to just cook it in a skillet until almost done (maybe 20-30 minutes?) and then pop it in the oven for 15 minutes rather than the other way around, just to add that extra baked dimension. I had it in the oven for at least 50 minutes after cooking it in the electric skillet for 15 minutes or so and it was still chewy: edible, but the wild rice especially was still not fully cooked. (Just by the way, I’ve rewritten the instructions below to reflect these changes that I’ll make next time.) Also, Mr Pine Nut and I demolished the entire pan; if you’re wanting to feed more than two double the recipe. This single recipe really didn’t make very much.
This recipe was originally found on page 228 of the 1978 Betty Crocker cookbook.
1/4 c uncooked wild rice
1/2 c chopped celery
1/4 c chopped onion
1 T olive oil
2 1/2 c chickenlike broth
1 T dried parsley flakes
1/2 tsp salt
1/2 tsp Kitchen Bouquet
1/4 tsp ground sage
1/4 tsp dried basil leaves
3/4 c uncooked brown rice
Cook and stir wild rice, celery, and onion in oil in a pan (I used my electric skillet) until onion is tender. Add broth and heat to boiling. Stir in remaining ingredients and cook until liquid is almost completely absorbed, perhaps 20-30 minutes.
Transfer into ungreased 2-qt casserole and bake at 350 until liquid is completely absorbed and rice is tender, about 15 minutes.