4cupscooked wild ricepreferably cooked in chicken stock
Kosher salt and pepper
2clovesgarlicpeeled
1bunch parsley
1tablespoonfresh thyme or summer savory
3tablespoonunsalted butter
8ozfresh boletes(I used a bi-color species) trimmed and cleaned
Grapeseedlard or another high-smoke point oil, for grilling the boletes
4ears of sweet cornroasted and corn removed from the cob, reference my easy cleanup method of how to do this here
Instructions
Mince the garlic together with herbs.
Oil the boletes lightly and season with salt and pepper.
Grill the boletes for 5-10 minutes depending on size. Remove the boletes to a cutting board and chop coarsely. In a large saute pan, heat the butter on medium heat until it's lightly browned. Add the boletes and cook for another 5 minutes on medium heat, until thoroughly cooked and wilted.
Add the sweet corn and wild rice to the pan, then cook for another 2-3 minutes. If the pan gets dry, add a little bit of stock or water to make sure the rice doesn't crisp- you want a nice, fluffy texture, like a pilaf. White wine or a shot of champagne vinegar could also be added if this is to be served alongside a very rich dish, like a pork chop with a cream sauce.
Add the minced garlic and herbs and cook for 1 minute, stirring to combine it with the rice mixture. Season the rice to taste with salt and pepper if needed and serve immediately.