Chef Austin Bartold’s Wild Rice Pilaf

Wild Rice In a Bowl Against a Wood Background
Wild Rice In a Bowl Against a Wood Background
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Chef Austin Bartold's Wild Rice Pilaf

One of Minnesota's tastiest local ingredients, wild rice is the perfect side dish for all your regional favorites, from pan-fried walleye to hot dish. This pilaf was crafted by local chef Austin Bartold and is the ideal companion to his Bison Ribeye Steaks.

Ingredients

  • 1 cup wild rice
  • ¼ cup carrots, diced
  • ¼ cup celery, diced
  • ¼ cup white onion, diced
  • 1 clove garlic, minced
  • 2 cups chicken or vegetable stock
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon kosher salt

Instructions

Place wild rice in a small bowl and gently rinse under cold water. Carefully pour water out and rinse again. Repeat until water is almost clear.

Heat a medium cast iron skillet over medium high heat. Add the oil and swirl around the pan. Once oil is shimmering, add garlic and vegetables and cook until tender, about 5 minutes. Add wild rice and stock and bring to a boil. Turn heat down to medium and cook for 8-12 minutes or until rice is tender.