How to Cook Wild Rice
This is my basic (but absolutely fabulous) recipe for cooking basic wild rice. It works with almost anything (e.g., poultry, meat, game, fish and seafood). Because it takes a reasonably long time to cook, I almost exclusively prepare it in advance (i.e., earlier in the day for dinner parties, or when required to replenish my “freezer” supplies).
Yes, you are certain to find containers of cooked wild rice in our freezer. I use it in every part of the menu from hors d’oeuvres to main course recipes and even desserts but then I am Canadian and wild rice is one of Canada’s internationally renowned products.
- Jean Poirier, Owner of Northern Lights Foods
Cooking Wild Rice is a new experience for many, your method may vary but this is my recommendation: Ratio is 4 cups water to one cup rice.
“WOW” SECRET TIP: My secret to making a succulent flavour and colour is to add crushed beef bouillon cubes to the rice during the last minutes of cooking.
- Add rice to water in a saucepan at a ratio of 4 cups water to 1 cup rice.
- Bring your rice to boil.
- Drain & restart with cold water - bring to a boil, reduce heat and simmer for 10 minutes.
- Drain & restart with cold water - bring to a boil, reduce heat to simmer. After simmering for 30 minutes, add - Salt & Pepper plus beef or chicken base, or lemon, or any flavouring to your taste... onion & celery are also a good compliment to the rice.
MAKE- AHEAD TIP: Place cooled wild rice in an airtight plastic container and store it refrigerated for up to 3 days or frozen for several weeks.
NOTE: Avoid overcooking when reheating wild rice. Just before serving, place wild rice and a few drops of water in a non-stick skillet over medium heat. Cover and heat only until rice is hot. Remove from heat, stir in any additional spice or ingredient of your liking... cranberries or capers are good addition.
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