Lemon-Sage Wild Rice is the perfect autumn side dish
Peggy Lampman | Contributor
mean fighting machine!
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This recipe is packed with November flavor. In fact, anytime I make a dish using fresh sage — even if it's served in the middle of July — the comment is: "This tastes like Thanksgiving". Last week I made fried sage leaves, which "... tastes like Thanksgiving".
This delicious rice dish would be quite substantial with the addition of cooked sausage; now we're talking turkey. In fact, that reminds me of my all time favorite wild rice stuffing made with fennel and Italian sausage; a regular addition to my Thanksgiving table.
Yield: about 5 cups
Active Time: 10 minutes
Cook Time: about 30 minutes
Ingredients:
1 cup wild rice
Chicken stock, as needed
2 tablespoons unsalted butter, extra virgin olive oil, or a combination of the two
1- 2 tablespoons lemon juice
2 teaspoons - 2 tablespoons fresh chopped sage
1 cup toasted pecans or walnuts
Directions:
1. Rinse rice well and cook according to package instructions, substituting chicken stock for water. (Note that cooking times are not always accurate on the labels; make sure to check your rice before the recommended cooking time so you aren't in danger of overcooking and losing texture.)
2.Season cooked rice with 1 tablespoon lemon juice and 2 teaspoons sage, then toss with toasted nuts. Season to taste with enough sage to hit your sweet spot, lemon juice, kosher salt and freshly ground pepper.
Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.