Rinse wild rice in a sieve under running cool water. Place rice in a small rice cooker with water and salt. Cook until it shuts off (an 1 hour or a bit longer). You can achieve the same in a covered pot on the stove as long as the water boils softly and you remove it just as the bottom goes dry. A full hour cooking time is the goal; less steam loss may require a bit less water. Top fully cooked rice with a pat of butter while it's warm. A half cup of wild rice yields 2 cups of cooked.
Of course, you can sauté the cooked rice with savory or sweet ingredients such as onions, mushrooms, diced dried fruit or raisins, squash, vegetables, or maple sugar. Most times we love the nut-like flavor just by itself.
Perfect wild rice is chewy, like dried fruit or rare beef, but very flavorful and nut-like. Some recipes for wild rice are undercooked. We think the full hour both opens the grains and brings out the flavor. If you mix wild with true rice, it's best to cook them separately.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 40 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 10.2mg||3 %|
|Sodium 43mg||1 %|
|Potassium 240.5mg||6 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 38.5g|
|Protein 8.3g||12 %|
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Calories per serving: 234
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