BASICS: Wild Rice

I’ve eaten a lot of rice in my life.  My mom’s rice, hermana de la iglesia rice (church lady rice at our potlucks), Chinese take-out rice, and a lot of delicious rice in Japan, etc.  But it wasn’t until I moved to the Midwest, that I “discovered” wild rice.

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Though it is not technically a rice, it works well in the place of rice, especially if you want to add a strong, hearty and earthy flavor to your plate.  We’ve used it for a salad, a soup and as a dressing for Thanksgiving Dinner.  We even had a wild rice burrito when we’ve visited Grand Marais, Minnesota at a Mexican/Swedish American restaurant.

Minnesota grows a lot of wild rice and we love eating it.  David’s brother even gave us a special Minnesota Wild Rice jar.


And this is the recipe that David’s mom has shared with us.  The rice is hearty and earthy but fluffy and light at the same time.  It is delicious!

Wild Rice

1 cup wild rice

1 3/4 cup water, boiling

2 – 4 tablespoons butter

1 – 1 1/2 teaspoons salt

Run hot water over the wild rice in a strainer.  Place in a glass bowl and cover with hot water and let it stand for one hour and then drain.

Place the wild rice in a double boiler and add 1 3/4 cups boiling water, along with the butter and the salt.  Cook, over medium-low heat, for 2 hours or until the rice is fluffy.

This makes enough for 3 – 4 cups of cooked wild rice.


Enjoy by itself or you can use it in other dishes.  It is delicious!

Categories: BASICS

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