How to Cook Wild Rice

Name: How to Cook Wild Rice
Yield: 3 cups cooked rice; 4–6 servings
Ingredients: 1 cup wild rice; water; 1/2 tsp. salt, or salt to taste; 1/8 tsp. freshly ground black pepper; 1 cup water or canned or homemade chicken, beef, or vegetable broth or stock; 1/2 cup additional water; 1 small bay leaf

From: The Complete Idiot's Guide to Cooking Basics

Servings: 3 cups cooked rice; 4–6 servings

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Ronnie's Notes

With its chewy texture and nut-like flavor, wild rice is a perfect accompaniment to roasted or grilled fish, meats, or poultry.

Tips: Fein on Food Wild rice isn’t rice at all, nor is it related to rice. It is the seed of a marsh grass. Early English settlers in this country called it rice because its narrow, tapering shape bears a superficial resemblance to rice. Before the English colonized Minnesota, where wild rice has its origins, the French fur trappers who lived in the region called wild rice “crazy oats.” But wild rice isn’t related to oats, either. Wild rice is chewy, quite unlike the soft textures of cooked rice or oats.

Difficulty: Easy

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Instructions

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Place the wild rice in a saucepan and add enough cold water to cover the rice by 1 inch.

Bring the mixture to a boil over high heat and boil the mixture for .

Drain the rice.

Return the rice to the pan and add the salt, pepper, stock, water, and bay leaf.

Bring the mixture to a boil.

Lower the heat, cover the pan, and cook 30– or until the rice is tender and all the liquid has been absorbed.

Discard the bay leaf.

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