There are dishes that feel like a project and dishes that feel like a gift — recipes so easy to pull together that you wonder why you don’t make them every week. This rice is the latter. I’ve been making it for years, and it earns its name every time I serve it. The combination of basmati and wild rice gives it a look and a texture that feels special, the sautéed vegetables and mushrooms add depth, and the herbs — marjoram, sage, thyme — make the whole thing smell like you spent far more time than you did. It works beautifully as a side dish for Shabbos, and it’s substantial enough to anchor a vegetarian meal on its own.
Fancy Schmancy Rice
Yield: 6–8 servings
Ingredients:
- 1 cup basmati rice, prepared
- 1 cup wild rice, prepared
- 1 cup celery, diced
- 1½ cups onion, diced
- Mushrooms, sliced (to taste)
- 1 t. salt
- ½ t. pepper
- ½ t. marjoram
- ⅛ t. sage
- ⅛ t. thyme
- ¾ cup pecans, chopped
Method:
- Prepare the basmati and wild rice separately according to package directions.
- Sauté the celery, onion, and mushrooms in oil over medium heat until softened and lightly golden, about 8–10 minutes.
- Add the salt, pepper, marjoram, sage, and thyme to the pan and stir to coat the vegetables in the spices. Cook another minute or two.
- Combine the sautéed vegetables with the prepared rices and the chopped pecans. Toss to mix well. Adjust seasoning to taste and serve.