Wild Rice Pilaf

Ingredients

• 1 cup wild rice – rinsed
• 8 cups water
• 0.5 cup sliced almonds
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup onion – finely chopped
• 0.5 cup celery – finely chopped
• 8 ounces cremini mushrooms – sliced
• 2 cloves garlic – minced
• 1 cup long-grain white rice – rinsed
• 1 tsp fresh thyme – chopped
• 1 leaf bay leaf
• 3 cups low-sodium chicken stock
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 cup parsley – chopped

Instructions

1. Rinse both types of rice under cold water in separate sieves until the water runs mostly clear; drain well.
2. Bring the water to a boil in a medium saucepan, add the wild rice, reduce to a lively simmer, and cook partially covered until many grains have split and the rice is just shy of tender, about 30 minutes; drain thoroughly.
3. Toast the sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes; transfer to a bowl to cool.
4. Melt the unsalted butter with the olive oil in a heavy 3- to 4-quart pot with a tight-fitting lid over medium heat. Add the onion and celery and cook, stirring, until translucent and softened, 5–7 minutes. Add the cremini mushrooms and 0.25 tsp of the kosher salt and cook until their liquid evaporates and the edges take on color, 6–8 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Add the drained parboiled rice and the long-grain white rice and stir to coat and lightly toast, 1–2 minutes. Stir in the fresh thyme and bay leaf. Pour in the low-sodium chicken stock, add the remaining kosher salt and the black pepper, and bring to a boil. Stir once, cover, reduce heat to low, and cook until the white grains are tender and the liquid is absorbed, 18–20 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes. Discard the bay leaf, fluff with a fork, fold in the parsley and half of the toasted nuts, and serve with the remaining nuts sprinkled over the top.