Wild rice offers a delicious source of whole grains that packs 3 g of dietary fiber. It is
the grain of a grass native to North America. Wild rice has a religious association in the native Ojibwe culture, and the harvest of native wild rice is regulated by the Minnesota Department of Natural Resources. Processing wild rice includes drying, hulling and cleaning the seed, making it available for culinary use. Harvest is typically done in the fall after the plants have gone to seed. It takes longer to prepare than other types of rice.
Step 1
Rinse your wild rice under cold water and drain. This removes any hulls left over from the processing.
Step 2
Place your rice in a bowl, and cover with cold water. Allow to soak for at least one hour, but preferably overnight. Soaking decreases the cooking time considerably.
Step 3
Drain your wild rice and place it in a saucepan. Add water using a ratio of three parts water to one part rice. Or add chicken or beef broth for a richer flavor.
Step 4
Add 1 tsp. of salt and 1 tsp. of butter or olive oil to the water.
Step 5
Bring the water to a boil., and stir the wild rice with a fork. Turn down the heat to low and cover the saucepan.
Step 6
Allow the rice to cook for 35 to 60 minutes. Test the rice for doneness after 35 minutes if you have soaked the wild rice or after 50 minutes if you have not.
Step 7
Add 1/4 cup of water or broth, and allow to continue cooking if the wild rice seems too crunchy and the moisture has all been absorbed.
Step 8
Take the saucepan off the heat when done. Keep it covered and allow it to rest for 10 minutes before serving.
Step 9
Fluff with a fork, and add additional flavorings or seasonings such as sauteed onion or mushrooms, diced green onion, parsley or toasted, slivered almonds.
Tips and Warnings
- Be patient when cooking wild rice. Allow to cook completely for the best texture. Your rice will be more flavorful if you allow the kernels to cook enough to crack. You will know they have cracked if the white interior is exposed.
Things You'll Need
- Colander or strainer
- Butter or olive oil
- Beef or chicken stock (optional)
References
- U.S. Department of Agriculture Nutrient Data Laboratory: Wild Rice
- American Heart Association: Whole Grains and Fiber
- Minnesota Department of Natural Resources; After the Harvest; Annette Dray Drewes
- "Joy of Cooking: 75th Anniversary Edition"; I Rombauer, et al.; 2006
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