Wild wild dinner (wild rice/wild mushrooms)

Rinse the wild rice thoroughly under cold water, then cook it in a saucepan with water or broth according to package directions until fully tender and some grains have split open. Drain any excess liquid and spread the cooked rice onto a baking sheet to cool and dry slightly.

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Lightly grease the parchment to prevent sticking.

Clean and finely chop the wild mushrooms, then sauté them in a skillet over medium-high heat with a small amount of oil until they release their moisture and become golden and fragrant. Transfer to a bowl and allow to cool.

In the same skillet, sauté the chopped medium onion over medium heat until softened and lightly caramelized, about 5 to 7 minutes. Remove from heat and let cool.

Combine the cooked wild rice, sautéed mushrooms, and caramelized onion in a large mixing bowl, seasoning generously with salt and pepper. Stir until the mixture is evenly incorporated and slightly sticky enough to press together.

Press the mixture in a thin, even layer onto the prepared baking sheet using a spatula or the back of a spoon, aiming for a uniform thickness of about 1/8 inch. Score the surface lightly into cracker-sized portions with a knife.

Bake in the preheated oven for 35 to 45 minutes, or until the edges are golden and the surface feels dry and crisp to the touch. Check periodically and rotate the pan halfway through for even browning.

Remove from the oven and allow the crackers to cool completely on the pan before breaking along the scored lines into individual pieces. Serve at room temperature as a snack or small plate accompaniment.