I was never a fan of raw celery, thinking that it had to always be boiled to a mushy consistency for it to be of any interest. While I have great admiration for people who can sit around and nonchalantly snack on raw stalks of celery, I’ve accepted that celery is just never going to make it into my easy, healthy, pack-it-on-the-go munchies rotation. (Which is too bad since “ants on a log” always seemed so delicious in concept.)
However, I found that celery, when finely diced, is extraordinary in this recipe where it acts as the perfect complement to the soft texture of the rice, and a nice companion to the crushed pecans.
It also just looked beautiful in the dish, with the varied colors from the black rice, the green celery and the toasted pecans. We will definitely be reaching for this for our next dinner party!
2 cups of wild rice
8 cups chicken or vegetable stock, unsalted
3 stalks of celery, finely diced
1 cup of crushed pecans
salt and pepper to taste
Cook the wild rice according to directions on the package, substituting the water with the stock. Generally rinse the rice, and then bring the rice and chicken stock to a boil in a pot. Once boiling, set the cover on the pot, and bring it down to a simmer, or until all the liquid is absorbed. Take the lid off the pot and fluff the rice with a fork.
Put the crushed pecans and set the pan over medium heat; cook until the pecans look lightly burnt (you’ll smell that burnt toast smell and that’s when you turn the stove off.)
In a large bowl, mix together the rice, the crushed pecans, and the celery. Add salt and pepper to taste.
Adapted from Twenty Dinners.