Parched wild rice cooked in hickory nut milk with hickory nut oil and toasted hickory nuts. dish. You can serve it as a side dish, or with fruit, butter and maple syrup for breakfast. Serves 4-6.
Bring the hickory nut milk, wild rice, and salt to a simmer, then turn the heat to low and cook until the milk is absorbed, about 20 minutes.
Fluff the rice, adding the hickory nuts and oil, and allow to rest and steam to gently finish cooking the rice.
Finally, double check the seasoning for salt, adjust as needed, toss in the parsley and serve.
For breakfast wild rice
For a sweet version, omit the parsley. Sweat some peeled, diced apple in a little oil until hot, then add a handful of blueberries, the wild rice, and a drizzle of oil and heat through.
Toss in a handful of toasted nuts at the end. Serve in warm bowls with maple or hickory nut syrup and soft butter on the side.
Notes
Substitutions
If you don't have wild hickory nuts, you can use another nut or seed pureed in water, using about 2-3 tablespoons per quart of liquid.