How to cook wild rice

Not really a rice, although closely related to it genetically, wild rice is actually an aquatic grain. It is the seed of a marsh grass that grows in the northern Great Lakes area of the United States. It is known for its hazelnut-like flavor, dark-brown color, and chewy texture. American Indians, who once waged wars over areas where wild rice grew abundantly, have harvested it for centuries. These indigenous peoples called wild rice “mahnomen”, meaning “precious gift from the gods”.

First domesticated successfully in the 1950s after many attempts to mimic the moist, murky conditions where the wild rice-producing grass grows best, wild rice is now grown commercially in the Upper Midwest and in California. The crop is now worth more than $20 million annually. Most wild rice is eaten whole, but it also can be ground into flour.

How to cook wild rice

Wash wild rice before cooking. The basic preparation recipe for wild rice is to place 1 cup of wild rice in a saucepan with 4 cups of water (chicken or beef stock can be added for flavor). Bring the mixture to a boil and then reduce the heat. Simmer the rice covered for 40 to 50 minutes until it is tender and most of the grains have split evenly.

Serving suggestions

Wild rice is mixed into a multitude of dishes, from everyday cooking to gourmet creations. Use cooked wild rice in place of pasta products in casseroles or salads. It can be used in place of bulgur in tabbouleh salads or as the base for stir-fry dishes instead of white rice. Mixed with vegetables or small amounts of meat, poultry, or fish, wild rice provides the base for an excellent entree.