By Nik Sharma
- Total Time
- About 1 hour, plus soaking
- Rating
- 4(273)
- Notes
- Read community notes
This earthy side dish stands out brilliantly with its mix of mushrooms, wild rice and chile crisp. The contrast between the rice and mushrooms provides textural interest: soft and firm, tender and chewy. Halve any larger mushrooms lengthwise to help them cook evenly. And be generous with the chile crisp, making sure to stir the mixture well. All of those crunchy bits carry flavor — and a mighty punch of savory heat.
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Ingredients
Yield:4 servings
- 1cup mixed wild rice blend or wild rice
- 2garlic cloves, smashed and peeled
- 1(1-inch) cinnamon stick
- Fine sea salt
- 2 to 4cups low-sodium stock, preferably mushroom, plus more as needed
- 2tablespoons extra-virgin olive oil
- ¼cup diced white or yellow onion
- 1small carrot, peeled and diced
- 1celery rib, diced
- ¼cup sweetened dried cranberries
- 8ounces mixed wild mushrooms or button mushrooms, halved if large
- 1tablespoon chile crisp, plus more for serving
- 2scallions, green parts only, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
283 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 9 grams protein; 485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
Step
2
Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
Step
3
In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
Step
4
Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
Step
5
Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
Step
6
Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.
Ratings
4
out of 5
273
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Cooking Notes
trish
Chile crisp comes in a jar. It is oil with crispy chiles. Trader Joe’s sells it and you can find it in Asian food stores.
i_heart_oaktown
Spicy chile crisp is a fantastic condiment that includes garlic, shallots, spicy dried chiles, and an array of other deliciousness all sizzled in neutral oil and stored in a jar. Serious Eats has a DIY version that includes Szechuan peppercorns, cardamom pods, star anise, peanuts, and so on that you will find yourself stirring into everything — my favorites are with tofu and green beans (another NY Times recipe) or mixed into peanut butter and spread on toast. It’s worth making yourself.
Steph T.
-Takes much longer than an hour (including rice soaking wild rice took 1 hour to cook (Step 2?)-Decrease initial amount of stock when cooking rice so it’s not soggy
Erin
nixxed the cranberries and cinnamon, and used a trader joe's pre-mixed holiday root vegetable hash to minimize prep time, and also used the chile onion crip from trader joes - 11/10 would make again
Meg in MD
I always cook my rice the same way I cook pasta: use a large pot of heavily salted water and boil until tender. Using the absorption method never works for me and always leaves the rice mushy. I will omit the cranberries, and I will always use Lao Gan Ma Chile crisp, though Fly by Jin is also very good. I will make this a day ahead for thanksgiving and reheated by gently steaming or microwaving. I can’t wait!
Leah
Decent meal. We added in a can of chickpeas along with the mushrooms which made it a bit of a fuller meal. We also used 3tablespoons of sambal oelek, which was a tad too spicy for my wimpy taste buds, but for most people would be delicious!
Ron Nemirow
Very good. Made it for Thxgvg ‘23.
Ron Nemirow
Substituted raisins for cranberries. Easy to make. Turned out great.
Irenepug
This was delicious. I didn’t have chilli crisp on hand, so I substituted 3 1/2 tablespoons of Sambal Oelek. It had just the right amount of bite without being overpowering. My husband, who likes things plain- mildly spiced at most, loved it. I plan on making this as a Thanksgiving side dish.
Jenny
I tried this to shake up our Thanksgiving table and was shocked when my elderly aunt complimented it! She's a real Thanksgiving traditionalist, but insisted on running off with the leftovers. We used only wild rice, baby bella mushrooms and did everything else according to the recipe. I'm adding this into the Thanksgiving family menu for good.
Meh.
There was a lot going on here and nothing that was really a unifying force. It wasn't bad, but I wouldn't make it again.
Meg in MD
I always cook my rice the same way I cook pasta: use a large pot of heavily salted water and boil until tender. Using the absorption method never works for me and always leaves the rice mushy. I will omit the cranberries, and I will always use Lao Gan Ma Chile crisp, though Fly by Jin is also very good. I will make this a day ahead for thanksgiving and reheated by gently steaming or microwaving. I can’t wait!
Nancy
Can this be cooked a day early or so? Thinking about Thanksgiving.
Leila
Made this as part of our thanksgiving day meal (all vegan) we made our own Chile crisp using a recipe I found online... very easy! REALLY delicious. Love this recipe and will definitely cook again
question about buying chile crisp
My Asian grocery store mostly stocks bottles with Chinese language labels. What is the name and brand to look for? Thank you!
question about your method with this recipe
Could someone help me find a recipe for the Chile Crisp? All the NYT recipes that use it just refer to it as an ingredient, and I don’t find instructions on how to make it. Of course I may just be missing it, but I would very much appreciate learning where the recipe can be found! Thanks!!
Erin
nixxed the cranberries and cinnamon, and used a trader joe's pre-mixed holiday root vegetable hash to minimize prep time, and also used the chile onion crip from trader joes - 11/10 would make again
Mary Young
Very interesting recipe. I am going to try it but only have fresh cranberries. Plenty of everything else.
Steph T.
-Takes much longer than an hour (including rice soaking wild rice took 1 hour to cook (Step 2?)-Decrease initial amount of stock when cooking rice so it’s not soggy
Leslie
I thought the most flavorful part of the scallion was the white part. Why use green parts only here?
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