Long Beans with Wild Rice

Wild rice is not actually rice. It’s the seed of a North American aquatic grass, and the difference shows up in the chew, the nutty flavor, and the dramatic black color that turns this side dish striking. Paired with stir-fried long beans (or regular green beans), this side eats lighter than a rice pilaf and looks more interesting on the plate.

The rice cooks first, and it takes time. Wild rice needs a full 35 to 45 minutes of covered simmering, which is significantly longer than regular rice. The grains are done when they split open and curl, revealing the lighter interior. Underdone wild rice is chewy in the wrong way.

The stir-fry comes together fast at the end. Long beans (or green beans) cut into bite-size pieces hit hot oil for 2-3 minutes, then bell pepper joins for color and sweetness. A half teaspoon of sugar balances the slight bitterness of the wild rice and brightens everything.

Fold the cooked rice into the hot vegetables for the final two minutes. The rice picks up oil and seasoning and warms through without going mushy.

Kitchen Tips

• Rinse wild rice thoroughly before cooking. The grains can carry a slightly musty taste from storage that water removes.
• Cut the beans into uniform pieces so they cook at the same rate.
• Use high heat for the stir-fry portion. Low heat steams the beans and you lose the crisp texture.
• A splash of soy sauce or tamari at the end adds umami without overwhelming the wild rice flavor.

Variations

• Add sliced scallions in the last minute for a fresh oniony hit.
• Stir in toasted almonds or pine nuts for extra crunch and nuttiness.
• Serve under grilled fish or roast chicken for a heartier complete meal.