Use It Up…Wild Rice

Myrna and I both like wild rice, having spent our growing-up years in Minnesota.  As you probably guessed, wild rice is a grass seed, not a grain.  When cooked, wild rice expands to three to four times its original size.  We usually cook plenty and freeze some for other recipes because it takes up to 50 minutes to cook.  I always cook mine in home-canned chicken or turkey broth for freezing so I have that delicious flavor.

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:

 

Byerly’s Wild Rice Soup

Shrimp with Wild Rice 

Wild Rice and Mushrooms

Orange and Pecan Wild Rice

Wild Rice and Mushroom Soup

Wild Rice Pilaf with Dried Apricots and Pine Nuts

Wild Rice and Tomato Salad

Wild Rice and Ham Chowder

With Wild Rice Mix

Sherried Wild Rice

Cashew Rice and Chicken Casserole