Ingredients
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1 C Wild Rice
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2 oz Celery – brunoise and blanched
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2 oz Celery Root – brunoise and blanched
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2 oz Carrot – brunoise and blanched
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2 oz Leeks – brunoise and blanched
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Large pinch of thyme, rosemary, safe and parsley
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2-4 oz Chicken Stock
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1-2 oz Butter
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S&P
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2 oz Pecans – toasted, chopped and tossed with brown butter and salt
Directions
In sauce pot – 3-4 water and salt and bring to a simmer. Add wild rice – reduce heat to barely
simmering. Cook 15-20 minutes, stirring occasionally and some of the wild rice blooms. Taste
for texture – you want it firm but not hard. When done remove from heat, drain and cool on a
sheet pan. In pot large enough for all ingredients – sweat all vegetables until slightly al dente.
Add herbs and chicken stock. Reduce and add butter. Reducing to create a glaze. Add rice – stir
to combine. Add pecans – adjust seasoning with S&P.
Watch and follow along chef Chip Smith making quail stuffing and wild rice.