A less expensive alternative that also takes much less time to cook is a long-grain, wild rice mix. A couple of the recipes you might want to try using the mix are at the bottom of the recipe list.
COOKING WITH WILD RICE
To cook wild rice, combine 1 cup uncooked wild rice with about three cups liquid (such as water or broth) in a 2-3 quart saucepan with a tight-fitting lid. Heat to boiling, then reduce heat, cover and simmer for 35-50 minutes. Wild rice bursts open when it’s cooked, so you can tell at a glance when it’s done. As with all grains, taste a few morsels and keep cooking a few minutes longer if it’s not tender enough for your taste. Fluff with a fork and serve. Yields 3-4 cups.
Storage and freezing. Because it’s extremely low in fat, uncooked wild rice will keep almost indefinitely in a dry, airtight container. Cooked, drained, and tightly-covered wild rice can be stored in the refrigerator for up to a week, and in the freezer for up to six months.
Try some of these recipes featuring wild rice:
With Wild Rice Mix