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Simple Wild Rice & Onion Side

Savory, clean, and purpose-built.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 1 cup wild rice manoomin, rinsed
  • 2½ –3 cups beef or vegetable stock or well-salted water
  • 2 tbsp beef tallow or butter
  • 1 medium yellow onion thinly sliced
  • ½ tsp kosher salt plus more to taste
  • ½ tsp cracked black pepper
  • 1 –2 tsp apple cider vinegar
  • Optional: 1 tbsp finely chopped parsley or chives

Instructions
 

COOK THE WILD RICE.

  • Simmer 1 cup wild rice in 2½–3 cups stock until grains are tender and split open, 35–45 minutes. Drain well.

SOFTEN THE ONIONS.

  • Heat 2 tbsp beef tallow in a wide pan over medium heat. Add 1 thinly sliced yellow onion and a pinch of salt. Cook until soft and lightly golden.

COMBINE.

  • Add cooked wild rice to onions and toss gently to warm through.

SEASON.

  • Season with ½ tsp cracked black pepper and 1–2 tsp apple cider vinegar. Adjust salt to taste.

FINISH.

  • Add 1 tbsp chopped parsley or chives, if using, just before serving.

Notes

SERVE WITH –
 
CHEF’S NOTES (READ BEFORE YOU COOK)
• Wild rice is done when the grains split—the dark hull curls back to reveal a lighter interior. That is both the visual cue and the textural sweet spot.
• The apple cider vinegar is a palate function, not a flavor. On a plate full of rich, fatty elements, a small dose of acid resets the palate between bites.
• This side is deliberately restrained. Its job is to support the meatball corncakes and gravy without competing.
MAKE-AHEAD & LEFTOVERS
• Wild rice can be cooked up to 3 days ahead and refrigerated.
• Reheat by tossing with tallow-softened onions just before serving.
Keyword Onion, Wild Rice