This flavorful wild rice dish is a perfect vegetarian entrée, or can be enjoyed with chicken breast or fish. Wild rice is simmered in a delicious onion broth and topped with sautéed spinach, Brussels sprouts, and roasted cipolline onions. The flavor is enhanced with a herbal infused caramelized onion broth. Low-fat cooking spray can be used in place of butter, making this dish vegan-friendly and suitable for vegetarians.
For 4 people
- 4 tablespoons - Butter
- 8 cups - Water
- Salt and pepper
- 3 tablespoons - Fresh basil
- 3 tablespoons - Fresh chives
- 3 tablespoons - Fresh tarragon
- 3 tablespoons - Fresh flat-leaf parsley
- 8 - Cipolline onions
- 12 - Brussels sprouts
- 1 tablespoon - Butter
- 1 - Shallot
- 1 bunch - Spinach
- 1 cup - Cooked Wehani or wild rice
- Rinse 4 to 6 pieces of dried porcini mushroom and soak them in almost 2 cups hot water for 1 to 4 hours. Strain the soaking water and reserve.
- In a large saucepan, sauté the julienned onions in 4 tablespoons of butter or lowfat cooking spray over medium heat for about 30 to 40 minutes, or until caramelized. Add a little of mushroom broth to prevent burning. Add the water (or combined water and mushroom broth) and simmer for 45 minutes. Strain through a fine-mesh sieve and return to a medium saucepan. Simmer until you have 3 cups of broth. Season to taste with salt and pepper. (2 hrs)
- Wrap the fresh herbs in a small piece of cheesecloth and secure to create a sachet. Place in the hot onion broth and simmer for 1 or more minutes until the broth is scented and tasty. Remove the sachet and discard.
- Place the roasted cipolline and the Brussels in a small bowl and season with salt and pepper; reheat if necessary.
- Place the remaining tablespoon butter and the diced shallot in a medium sauté pan and sweat until translucent. Add spinach and continue to cook for 3 to 4 minutes or until wilted. Season to taste with salt and pepper.
- Warm the wild rice with 1/4 cup of the onion broth and adjust salt and pepper.
- Assembly: Place wild rice in large shallow bowl; spread it out. Place the spinach leaves at four points, meeting in center of plate. Arrange brussels sprouts and cipolline onion around and spoon some of the caramelized onion broth on top of the vegetables until it resembles a chunky soup.
This Wild Rice with Spinach, Brussels Sprouts, Cipolline Onions, and Herbal Infused Caramelized Onion Broth is a flavorful and healthy entree option. The dish is easy to make, and can be vegan-friendly if low-fat cooking spray is used in place of butter. Serve as a vegetarian option, or with chicken breast or fish. Enjoy!