"Minnesota".....land of 10,000 lakes, melodious calls of
the solitary loon,
majestic whispering pines and wild rice, the
only cereal grain native to north America.
Basic Recipe for Wild Rice
Submitted by: Pamela (Holmes) Nagel
2121 Bluebird Drive
Grand Rapids, Minnesota
| 1 cup wild rice (6 oz.) | 1/2 tsp. salt (optional) |
| 4 cups water |
- Rinse rice thoroughly in a strainer. Place the rice and water in a heavy 3 quart saucepan, (salt optional). Many chefs prefer to add salt after cooking. This procedure generally insures proper grain expansion and the enhancement of natural wild rice flavor.
- Bring to boil. Reduce heat to low boil, cover loosely and cook about 45-minutes, or until rice has puffed. Remove from heat.
- Fluff rice with fork, cover tightly and let stand for 5 minutes. Drain off any excess water. (For a softer texture wild rice, add 1/4 to 1/2 cup more water when cooking.)
- Add additional flavor by serving with butter, margarine, salt or spices.
- Makes about 4 cups, enough to serve 5-6.