Cooked Wild Rice

Cooked Wild Rice

Simmered low and slow until the grains split open, tender but still pleasantly chewy.

Total 1 hr Makes 4 servings Calories 170/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This method coaxes wild rice to a tender, split-grain finish without turning mushy, using a simple simmer-and-drain technique. It works as a base for pilafs and salads or as a simple side alongside roasted meats and vegetables. A short rest after cooking lets the grains firm up for easy fluffing.

Ingredients

  • 1 cup wild rice, rinsed
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter

Method

  1. Rinse the wild rice under cold running water in a fine-mesh strainer, swishing with your fingers to remove any debris.

  2. In a 6-quart saucepan, combine the rinsed wild rice, water, and salt. Bring to a boil over high heat.

  3. Reduce heat to low, cover, and simmer until the grains split open and curl, tender but still chewy.

  4. Drain off any excess water through a fine-mesh strainer, then return the rice to the warm saucepan.

  5. Add the butter and stir gently to melt and coat the grains.

  6. Cover and let the rice rest off the heat to firm up before fluffing with a fork and serving.

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    Cooked Wild Rice

    This method coaxes wild rice to a tender, split-grain finish without turning mushy, using a simple simmer-and-drain technique. It works as a base for pilafs and salads or as a simple side alongside roasted meats and vegetables. A short rest after cooking lets the grains firm up for easy fluffing.

    1 hr 4 servings 170 cal

    Ingredients

    • 1 cup wild rice, rinsed
    • 4 cups water
    • 1/2 teaspoon salt
    • 1 tablespoon unsalted butter

    Method

    1. 1

      Rinse the wild rice under cold running water in a fine-mesh strainer, swishing with your fingers to remove any debris.

    2. 2

      In a 6-quart saucepan, combine the rinsed wild rice, water, and salt. Bring to a boil over high heat.

    3. 3

      Reduce heat to low, cover, and simmer until the grains split open and curl, tender but still chewy.

    4. 4

      Drain off any excess water through a fine-mesh strainer, then return the rice to the warm saucepan.

    5. 5

      Add the butter and stir gently to melt and coat the grains.

    6. 6

      Cover and let the rice rest off the heat to firm up before fluffing with a fork and serving.