Entree: Canada – Manitoba, Canadian Prairies – Manitoba Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 cups (340 g) Manitoba wild rice, rinsed
- 1 cup (185 g) long-grain white rice, rinsed
- 5 cups (1.2 L) low-sodium chicken stock or game stock
- 3 tbsp (42 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 medium yellow onion, finely chopped
- 1 leek (white and light green parts only), cleaned and thinly sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz (225 g) cremini (baby bella) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 cup (120 ml) dry white wine (optional; can substitute extra stock)
- 1 bay leaf
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1/3 cup (50 g) dried cranberries
- 3/4 cup (75 g) toasted pecans, roughly chopped (or toasted pumpkin seeds)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 2 duck breasts, skin-on, approx. 8 oz (225 g) each (or 1 lb (454 g) venison steak, trimmed) — see note for substitution
- 1 tbsp (15 ml) olive oil for searing the meat

Instructions

Short Description:
A hearty prairie main-course pilaf featuring Manitoba wild rice cooked with long-grain rice, sautéed seasonal vegetables, toasted nuts and dried cranberries, finished with seared duck (or venison) for a complete protein-forward meal.

Regional Notes:
This Manitoba version highlights locally harvested wild rice (often called manoomin) mixed with cultivated long-grain rice for balance, plus seasonal prairie vegetables and toasted nuts; it often features regional game such as duck or venison served with the pilaf to reflect hunting traditions on the Canadian Prairies.

1. Place wild rice in a medium saucepan, add 3 cups (720 ml) of the stock and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 30–35 minutes, until the wild rice is tender but still slightly chewy. Drain any excess liquid and set aside.
2. While wild rice cooks, heat 1 tbsp (15 ml) neutral oil and 1 tbsp (14 g) butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion, leek, carrots and celery and sauté 6–8 minutes until softened.
3. Add the mushrooms and cook 4–5 minutes more until they release moisture and begin to brown. Stir in the garlic, thyme and bay leaf and cook 1 minute until fragrant.
4. Push the vegetables to the side, add the remaining 1 tbsp (14 g) butter and the long-grain rice to the pan and toast the rice 2–3 minutes, stirring, until the grains are glossy and slightly nutty-smelling.
5. Pour in the white wine (if using) and scrape any browned bits from the bottom of the pan. Let the wine reduce by half, about 1–2 minutes.
6. Add the par-cooked wild rice to the pan with the vegetables and toasted white rice. Pour in the remaining 2 cups (480 ml) stock, stir to combine, bring to a gentle simmer, cover and cook 12–15 minutes, until the white rice is tender and liquid is absorbed. Remove from heat and let rest, covered, 5 minutes.
7. While the pilaf rests, heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season duck (or venison) with salt and pepper.
8. For duck: place duck breasts skin-side down in the hot skillet and cook 6–8 minutes until skin is crisp and much of the fat has rendered. Turn and cook 3–5 minutes more for medium-rare (internal temp ~135°F/57°C). For venison: sear 3–4 minutes per side for medium-rare depending on thickness. Adjust time for desired doneness. Transfer meat to a cutting board and rest at least 5 minutes, then slice thinly across the grain.
9. Fluff the pilaf with a fork, discard the bay leaf, then stir in the dried cranberries, toasted pecans, lemon juice, chopped parsley, remaining salt and pepper to taste.
10. Plate the pilaf in shallow bowls or on a large platter and arrange sliced duck or venison atop each serving. Spoon any resting juices from the meat over the slices.
11. Garnish with additional parsley and a few extra toasted nuts or pepitas if desired. Serve warm.
12. Leftover pilaf keeps 3–4 days refrigerated; reheat gently with a splash of stock.