We are so instant gratification oriented these days that an hour to make rice sounds like an eternity!  Despite my “busy” life I decided to find the time to make wild rice for dinner.  I had forgotten how much I love it!  Set it and forget it for 45 minutes then finish it with Portobellas, kale and pecans.  The nutty flavor of wild rice is the perfect complement to the earthiness of mushrooms!

Which wild rice to use?  Read your labels.  You want plain, raw rice.  The only ingredient in the package should be wild rice.  I actually love the Publix brand Private section.  There are no unnecessary ingredients and it is not parboiled or pre-treated for a quicker cook in any way.  Any “convenience” brand will sacrifice flavor and texture.
INGREDIENTS:
1 Tablespoon of Olive Oil
1 Cup Wild Rice
3 Cups of Unsalted Beef Stock
1 Clover of Garlic, Minced
1/4 Cup of Onion, Fine Diced
1 Cup of Portobellos, Chopped
1 Cup of Kale, Chopped
1/2 Cup Pecans, Rough Chopped
1/2 Teaspoon of Kosher Salt
6 cracks of Pepper

INSTRUCTIONS: 
In a large saucepan (with a tight fitting lid) heat the oil.  Add the onion and saute 5 minutes.  Add the garlic and saute for an additional 2 minutes.   Add your salt and pepper.

Using the ratios on your package directions, add the rice and liquids.  Your package directions should be similar to those above. Cover and bring to a boil.  Once boiling, reduce to simmer and leave it alone for 45 minutes.  Do not lift the lid, stir etc.

After 50 minutes, add the mushrooms.  Stir and recover.

5 minutes before the 60 minute cook time has elapsed, add your kale and pecans. Continue to simmer uncovered.

Fluff and serve.

Note: be sure to use the suggested cook time on your package directions.