Wild Rice in Vermouth
Elevate your side dish game with this elegant and flavorful Wild Rice in Vermouth recipe. This dish combines the earthy nuttiness of wild rice with the aromatic complexity of dry vermouth, creating a luxurious yet approachable addition to your table. Cooked in a savory blend of chicken or vegetable stock, butter-sautéed onions, garlic, and fresh thyme, every bite is infused with rich, herbaceous flavor. The recipe is simple to follow with minimal prep work and delivers perfectly tender wild rice with a refined, aromatic twist in under an hour. Garnish with fresh parsley for a pop of color and freshness, and serve as a stunning accompaniment to roasted chicken, grilled fish, or hearty vegetable mains. Perfect for both weeknight dinners and special occasions, this dish will impress with its depth of flavor and gourmet appeal. Keywords: wild rice recipe, vermouth rice dish, elegant side dish, easy rice recipes, gourmet rice ideas.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2 cups chicken or vegetable stock
- 1 cup dry vermouth
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice under cold running water in a fine mesh sieve to remove excess starch. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook, stirring frequently, until translucent and soft, about 4-5 minutes.
Add the minced garlic and thyme to the pan and cook for another minute, stirring constantly to avoid burning the garlic.
Stir in the rinsed wild rice, ensuring it is well-coated in the butter and aromatics.
Pour in the chicken or vegetable stock and dry vermouth. Add the salt and black pepper, then stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 45 minutes or until the wild rice is tender and the liquid has been absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the remaining steam to finish cooking the rice.
Fluff the wild rice with a fork, taste for seasoning, and adjust with additional salt or pepper if needed.
Serve warm, garnished with chopped fresh parsley for a burst of color and flavor, if desired.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
