Regional Side Dishes For Your Holiday Table - Part 4 - The Plains
Greetings VinoVossers!
One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some the side dishes are a bigger draw than the traditional turkey or ham. To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our fourth installment but you can find links to all of them below.
New England: New England Cornbread Stuffing
Mid-East: Mid-East Sweet Potato Casserole With Marshmallows
Great Lakes: Great Lakes Green Bean Casserole
Plains: Plains Wild Rice Pilaf
South-East: Southeast Collard Greens
South-West: Chilli Cheese Dinner Rolls
Rocky Mountains: Rocky Mountain Butternut Squash Soup
Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze
As an ingredient, wild rice is perfect for the festive season. Not only is it native to several Mid-West states across the Plains area but it has been cultivated by both Native Americans and American settlers alike. The Ojibwe Native Americans were the first to harvest wild rice, calling it “manoomin,” meaning “good berry” or “harvesting grain.” It later became a staple for settlers and remains a prized ingredient in the regional cuisine.
As a dish, wild rice pilaf is a great addition to any holiday season table and one that reflects both the heritage of the region and the richness of its local produce. Combining wild rice with vegetables, nuts, and sometimes dried fruits, this dish offers a deliciously earthy and nutty flavor. You can change the dried fruit and nuts to suit your own preferences. Wild rice pilaf also makes a great gluten-free alternative to bread-based stuffing.
Try this Plains region classic for yourself.
Wild Rice Pilaf Recipe
Servings: 8
Calories: 260 per serving
Ingredients:
- Wild rice (rinsed): 1 ½ cups (300g)
- Chicken or vegetable broth: 3 cups (720ml)
- Butter: 2 tablespoons (28g)
- Onion (finely chopped): 1 medium (about 150g)
- Celery (chopped): 2 stalks (about 100g)
- Carrots (chopped): 2 medium (about 150g)
- Garlic (minced): 2 cloves
- Dried cranberries (optional): ½ cup (60g)
- Pecans or walnuts (toasted and chopped): ½ cup (60g)
- Fresh thyme: 1 teaspoon (5g)
- Fresh parsley (chopped): 2 tablespoons (10g)
- Salt: 1 teaspoon (5g)
- Black pepper: ½ teaspoon (2.5g)
Instructions:
Step 1: Cook the wild rice:
- Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and broth, bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the rice grains burst open and become tender. Drain any excess liquid and set aside.
Step 2: Sauté the vegetables:
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes.
Step 3: Combine and mix:
- Stir the cooked wild rice into the sautéed vegetables. Add the dried cranberries, toasted nuts, thyme, parsley, salt, and pepper. Mix everything together until well combined.
Final Step: Heat and serve:
- Cook for an additional 5 minutes over low heat to warm through. Adjust seasoning to taste and garnish with more fresh parsley if desired. Serve warm as a side dish.
Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying some of this wild rice pilaf with a glass of Cabernet Sauvignon where the ripe fruit expression and oak influence pair well with the dried fruit and nut in the dish. Opening the red early in the kitchen also gives the wine some time to breathe before you come back to it later. Multitasking at its finest!
Enjoy!
Matthew Cocks
