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Wild Rice

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Wild rice is a native North American whole grain harvested from an aquatic grass plant. It has higher concentration of B vitamins, magnesium and zinc than regular rice and is especially rich in lysine - the amino acid (protein) most grains are lacking in.  

¼ cups water or stock
1 tablespoon butter
½ teaspoon sea salt
1 cup wild rice
(black grains, 1/2 inch long)

Bring water or stock to a boil in a 2-quart pan. If using vegetable stock, only use 1/2 cup stock and the rest water as it is often very thick. Add butter, salt, and rice. Bring to boil again, cover, lower heat, and simmer 60 minutes or more.

Check to make sure all the liquid has been absorbed by tipping pan to the side.  Continue simmering until no liquid is left.

Preparation time: 70-80 minutes
Serves 4



eileen hitsky
Would you use the same ratio if making wild rice in a rice cooker? Thanks!
November 8, 2008, 6:34 pm

cynthia lair
Hi Eileen, I haven't tried wild rice in the rice cooker but my guess is that these ratios would work. Let us know if you try it. When I get time I'll try it too!
November 8, 2008, 11:48 pm

Jo Zee
I just watched a video on cooking wild rice in a rice cooker. Chef recommended 1 part wild rice, 4 parts broth, a dash of salt and let it cook for 40-50 minutes. Personally I'd let it sit for a while after too just so the rice can absorb any left over liquid. I haven't tried this yet, but am going to do it today.
April 1, 2009, 7:17 am

Janet Miller
Never, never, never boil wild rice! For better results, boil water in large pan, turn off heat and add wild rice. Cover and let sit till room temperature, then drain in collander. Repeat until grain opens up, probably 2-3 times. Add salt and butter and reheat slowly, stirring occasionally, before serving.
November 29, 2011, 9:20 pm

Cynthia Lair
Thanks Janet. Sounds interesting. I have tried several cooking methods for wild rice and have chosen to mirror the method from Rebecca’s Woods book The Splendid Grain in the video.
November 30, 2011, 10:42 am

RuthAnn Purchase
I just googled how do I cook long grain wild rice? and I found YOU! and you are so awesome! I am making my first Food Day event and have it listed as a Lenape Native Food Day. So now I can share about wild rice and how they gathered it from their canoe! Thank you SOOOOO MUCH! Send me any ideas for my event. The lessons have to stick,not the rice . . .you know? Oh, we are planting a Chestnut Tree that day! How cool is that. Thanks again, keep up the good work, RA see then put in my zip code to find me 19936 Then you can make some suggestions? I could thank you and that would be advertising for you! (funny we cannot use quotation marks in this message)
August 14, 2012, 11:18 am

Sabrina Loffredi
I bought some wild rice from the bulk section of our local food market last night, and wanted to make it tonight for dinner, being that I have never made wild rice before, let alone try it, I decided to browse the web for recipe and cooking instructions. However, I came across a website that indicated that I have to soak the wild rice for 12-24 hours BEFORE I start cooking it so that I make sure to get all of the nutrients from it. Is this true? If so, looks like I won't be making it tonight... Thanks!
September 14, 2012, 2:21 pm

Aimee J.
Thanks! I'm making this for the second time and I'm planning to buy the cookbook. I appreciate you sharing this method!
November 25, 2013, 3:24 pm

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