Wild Rice Recipe
Learning how to cook wild rice is easy. With an earthy and nutty flavor, not only is wild rice delicious on its own, it’s also very versatile, nutrient-rich and can be used in so many different dishes.
Servings: 4
Calories: 149kcal
Ingredients
- 1 cup raw wild rice
- 2 cups unsalted vegetable stock
- 1½ cups water
- ¾ teaspoon salt
- pepper to taste
Instructions
- Rinse the rice under cold running water.
- Add the rinsed rice, stock, water and salt to a very large, heavy-bottomed pot and bring to a boil. Turn the heat to low and bring it to a simmer, cover, and cook until it’s tender, about 1 hour and 10 minutes. (Cooking times might vary.) You will see that most of the grains have split open and are curled when it's ready. If it’s tender, but there’s still liquid at the bottom of the pot, drain it.
- Season to taste if necessary with salt and pepper — or add it to any recipe you’d like to make.
Notes
Cooking time varies (anywhere from 45 minutes to over an hour), depending on the rice and your pot. Start checking at 45 minutes. It’s ready when most of the grains have split open and curled.
To shorten the cooking time, soak the rice in cold water overnight, then drain it before cooking.
Use about 3½ cups of liquid for every 1 cup of rice. Mushroom stock is especially delicious, but any vegetable, chicken or meat stock will work.
If your stock is salted, skip the salt and season to taste at the end.
Make ahead and freeze: Let it cool to room temperature, then freeze in small, tightly sealed containers for 4 to 6 months.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 149kcal | Carbohydrates: 31g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 913mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 258IU | Calcium: 11mg | Iron: 1mg