Canoe Wild Rice Pilaf

A rustic-luxe dish that speaks to both comfort and character. This version honors Canoe’s hand-harvested wild rice—an ingredient we love for its depth, texture, and the story it carries from lake to table.

Chef Clayton Allen

Serves 4-6 as a side dish

Ingredients

  • 1 C. Canoe Wild Rice (hand-harvested, naturally dried)

  • 1 C. Ground sausage

  • 1 C. Fennel, finely diced

  • ½ C. Golden raisins

  • ¼ C. Pine nuts

  • 2 tablespoons unsalted butter

  • 1 C. Chicken stock

  • 2 tsp. Sea salt

  • 1 Bay leaf

Method

  1. Preheat your oven to 350°F.

  2. In a heavy, oven-safe pot or Dutch oven, melt the butter over medium-high heat. Once it begins to foam, stir in the diced fennel. Sauté gently until softened and translucent—about 5 minutes.

  3. Add the ground sausage and cook until partially browned, breaking it up as it cooks.

  4. Stir in the raisins and pine nuts. Cook until the sausage is fully rendered, and the pine nuts take on a golden edge.

  5. Add the wild rice, salt, bay leaf, and chicken stock. Stir gently, bring to a simmer, then cover tightly with a lid and transfer to the oven.

  6. Bake for 20 minutes, then remove from the oven and let the pot rest, covered, on the stovetop for 10 minutes. Do not peek—the steam is working its magic.

  7. Remove the lid, fluff the rice with a fork, and hold warm until ready to serve.

A Note on Canoe Wild Rice
This rice isn’t mass-farmed—it’s hand-harvested from the lakes and rivers of Minnesota using traditional methods. The grains are long, dark, and full of character. They take a bit more care, but in return, offer a distinct nutty aroma, a tender bite, and a connection to a deeper food heritage.

Tess ToddChef Clayton Allen