Jane's Wild Rice

I was in Atlanta when Clarke was born, staying with Carolyn and John and finishing my own degree, and I was still there five months later on the day he was christened—which also happened to be my birthday, as well as Jane’s birthday andFather’s Day.

Since Jane was in charge of activities, they were many, varied, and started early in the morning, ending late at night. There was a brunch for company, the christening itself, a Father’s Day lunch for John and Lamar (his first Father’s Day), and then a family birthday dinner for Jane and me. Every meal was wonderful, but the dish I remember most was served at dinner: this wild rice.

This isn’t a real recipe—more of an explanation of what I think Jane did, and the way I make it now.

Start with wild rice. It doesn’t have to be truly wild; the cultivated kind is just fine. Cook as many servings as you need according to the package instructions, but use chicken broth instead of water or Better Than Bouillon Vegetable Base for more flavor. The grains will swell and split as they cook. That’s expected and perfectly okay.

Once the rice is done, you’ll want to add a few flavorful extras. The amounts will depend on how much rice you’ve made. Here's what I usually add:

– A handful (or more) of slivered almonds or pecans, cut in half lengthwise and toasted
– A handful of golden raisins (or another dried fruit—whatever suits your taste or what you’re serving it with)
– 3 to 4 scallions, sliced on the diagonal

If you’re serving the rice hot, melt a lump of butter in a frying pan or saucier.
If you’re making it ahead to serve cold, as a salad, use a generous glug of olive oil instead.

Sauté a small to medium onion, coarsely chopped, in the butter or oil until translucent. Add the nuts, wild rice, and dried fruit, and stir gently until everything is warmed through. Just before serving, scatter the sliced scallions over the top.

That’s it. The proportions are flexible, and the additions can be changed to suit what you have or like. It’s a forgiving, memorable dish—just like the day I first tasted it.