WILD RICE AND BLACK WALNUT PILAF

Wild Rice and Black Walnut Pilaf image

Yield serves 4

Number Of Ingredients 10

1 cup wild rice, well rinsed
1 tablespoon unsalted butter
1/2 yellow onion, chopped
1 cup assorted fresh wild mushrooms, stemmed and sliced
2 celery stalks thinly sliced
3 cups chicken stock (page 91) or water
1/4 cup dried currants or dried cranberries
Salt
1 cup black walnuts, coarsely chopped
1/2 cup chopped green onions, green parts only, for garnish

Steps:

Place the rice in the slow cooker.
Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté for about 5 minutes, until soft. Transfer to the slow cooker and add the water and currants. Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open. Do not overcook or the rice will get mushy. Season to taste with salt.
Preheat the oven to 350°F. Spread the walnuts in an even layer on a baking sheet. Cook for about 10 minutes, until toasted.
Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.