- 1 bunch scallions
- 3/4 c. wild rice
- 1/3 c. minced shallots or onions
- 3 T. unsalted butter
- 1/2 c. dry white wine or vermouth
- 3 c. unsalted or low sodium chicken or vegetable stock
- 1 tsp. salt
- 1 T. fresh thyme leaves, or 1 tsp. dried thyme leaves
- freshly ground pepper
- 1 1/2 c. cooked shelled edamame
- 1/2 c. lightly toasted hazelnuts, walnuts, or almonds
Thinly
slice the white and green parts of the scallions and set the green
parts aside. Melt the butter in a heavy pan with a close-fitting lid
over medium heat. Add the shallots and the white parts of the scallions
and sauté until softened and lightly browned. Add the rice and sauté
for a few minutes more.
Increase the heat to high and add the
wine, stock, salt and thyme. Let come to a rolling boil, then reduce
the heat until the mixture barely simmers. Cover and cook for 40-45
minutes, or until rice is cooked through but not mushy. If the rice is
done and there is still liquid in the pan, drain the rice, return the
liquid to the pan, and reduce to a glaze. Return the rice to the pan
and proceed.
Stir in the edamame and heat through. Add pepper
to taste and check the seasoning. Just before serving, stir in half the
reserved scallion greens and half the nuts. Sprinkle the remaining
scallion greens and nuts over the top and serve. Serves 6.
This article appears in Aug 19-25, 2010.
