Where the Wild Things Are Rice Pilaf

a comforting side dish with wild rice, wild mushrooms and wild black walnuts

for extra flavor and to increase the bioavailability of nutrients in the mushrooms, prior to using them in this recipe, slowly saute the mushrooms in olive oil over low heat until just starting to brown then use the saute pan with the mushrooms and olive oil in it as the starting point for step 2.


1 cup white/wild rice mix, 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 or water

1/4 cup golden raisins

1 tsp salt

1 cup black walnuts, coarsely chopped

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

2 tbsp ponzu


  • Cook wild rice according to the package, but replace the water with chicken stock and 1 tbsp ponzu.
  • Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté over medium heat for about 5 minutes, until soft. Add cooked rice to pan. Season to taste with salt.
  • As vegetables are sautéing, add another tbsp of ponzu.
  • Serve and enjoy, top with chives and chopped black walnut.