Simple Wild Rice & Onion Side

Savory, clean, and purpose-built.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

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