The Cartoon Kitchen: Wild Rice Pilaf

The Cartoon Kitchen: Wild Rice Pilaf

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a wild rice pilaf. Enjoy! —Ed Levine

Ingredients

  • Hazelnuts
  • Andouille sausage
  • Plumped golden raisins
  • 1 cup wild rice

Directions

  1. 1.

    Shell a handful of hazelnuts. Roast in a 350° oven for 10 minutes. Rub off skins in dish towel; coarsely break nuts.

  2. 2.

    Chop an adouille or other spicy smoky sausage; sauté until browned. Add a handful of plumped golden raisins and the hazelnuts.

  3. 3.

    Wash and rinse the rice and add it to 5 cups of boiling, salted water. Return to boil, and simmer for 30 minutes. Drain well; combine rice with other ingredients. Reheat, stirring well, and serve.