1cupparched (natural) wild riceThis is the expensive stuff, it will cook in 20 minutes.
1cupmixed root vegetablessuch as turnips, rutabagas, and winter radishes, diced ¼ inch
½cupsweet onions diced ¼ inch
Unsalted butteras needed for cookingn roots, a tablespoon or two
¼cuptoasted black walnutsoptional
1tablespoonflat leaf pasleyroughly chopped
1cup flavorful broth, like chicken, mushroom, etc (optional, for serving) I used chicken broth infused with lobster mushrooms
Spread the wild rice on a cookie sheet and inspect for rocks or foreign particles. Rinse the wild rice under running water. Add the wild rice to a pot with a ¼ teaspoon salt, and 2 cups of water. Bring the mixture to a simmer, then turn the heat to low and cook for 25 minutes. Allow the wild rice to continue cooking by steaming while you prepare the rest of the ingredients.
Saute the onion in some butter and a pinch of salt until translucent, then add the roots and cook, covering the pan and adding a little water to make sure the pan doesn't dry out. When the roots are tender, but not mushy, about 5 minutes, remove them and add to the wild rice. Finally add the toasted black walnuts, season the mixture to taste with salt and pepper, and reserve until needed.
Keep the rice mixture warm and heat the broth.
Saute the walleye per above. Before serving, mix a little fresh parsley into the rice if you like.
Serve the wild rice in bowls with a small ladle of broth, top each with a filet of walleye, and serve.