Wild Rice with Craisins and Almonds

It was roughly twelve years ago or so, when I first came across this recipe. I remember it clearly. I was in town, visiting my parents, as well as when I first really began dating my wife. She was living in downtown Milwaukee at the time, and I wanted to make dinner for her, and her roommate. I wanted it to be special, and something that she would remember. As my parents sat around their small kitchen table, along with my aunt and uncle who were visiting out of town, I asked them for some ideas. My uncle was quick to respond (as he is a foodie) with ‘why not do a grilled pork tenderloin with some wild rice and craisins and almonds’. Wow, just like that! I knew my uncle was smooth, but not that smooth. Then he responded, ‘and why not do some crepes with some conintreau’. My menu was planned, and it is one that I will never forget either.

This wild rice is so easy to make, and I say it is one where we both remember because its flavor was earthy, and its texture was just spot on. Not only that, but it is healthy for you as well.

Ingredients:

• 2 tbsp olive oil
• 1/2 cup of onion, chopped
• 1 cup of wild rice
• 2 cups of chicken stock, or water
• 1/2 tsp cracked black pepper
• 1/2 tsp salt, to taste
• 1/2 cup craisins
• 1/4 cup of sliced almonds

Begin by bringing a large saucepan to a medium heat. Add in the olive oil, then add in the chopped onion and cook for a few minutes, or until the onion is nice and tender. Add in your rice, and mix well to coat the rice. Cook for about two minutes, then add in your stock. Bring this to a boil, then cover, reduce the heat and cook for approximately 50 minutes, stirring once in between.

After 50 minutes, remove the pan from the heat and let it cook for another 10 minutes or so with the lid on.

Remove the lid, toss in the craisins and almond, season with the salt and pepper, and serve.

The pairing of this wild rice with the pork tenderloin is just a marriage on the plate, and probably one that allowed me to keep a good hold on my wife! It is a that we continue to make throughout the year. Enjoy.