So-called wild rice is actually a grain that grows in the Great Lakes region and has been harvested by the Ojibway and Cree Indians for centuries. Because of how long it takes to cook, wild rice is perfect for the slow cooker. Black walnuts, native to the central and eastern United States, have a very different flavor than English walnuts, though the garden variety English walnut can be used in a pinch.

　　

Ingredients

serves 4

　　1 cup wild rice, well rinsed

　　1 tablespoon unsalted butter

　　1/2 yellow onion, chopped

　　1 cup assorted fresh wild mushrooms, stemmed and sliced

　　2 celery stalks thinly sliced

　　3 cups chicken stock (page 91) or water

　　1/4 cup dried currants or dried cranberries

　　Salt

　　1 cup black walnuts, coarsely chopped

　　1/2 cup chopped green onions, green parts only, for garnish

　　

Step 1

Place the rice in the slow cooker.

　　

Step 2

Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté for about 5 minutes, until soft. Transfer to the slow cooker and add the water and currants. Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open. Do not overcook or the rice will get mushy. Season to taste with salt.

　　

Step 3

Preheat the oven to 350°F. Spread the walnuts in an even layer on a baking sheet. Cook for about 10 minutes, until toasted.

　　

Step 4

Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.

　　Cooks' Note

　　Suggested Beverage: A crisp, acidic, well-chilled Pinot Gris, Pinot Blanc, or even a lighter-style Pinot Noir.

　　The Gourmet Slow Cooker: Volume II