Basic Wild Rice

(gluten-free)

by Kate Heyhoe

Makes 4 cups cooked wild rice

The cooking time for wild rice varies depending on when the rice was harvested and the type of wild rice used (some are very black, others are more brown or tan). Look for wild rice in supermarkets or health food stores.

• 1 cup wild rice
• 4 cups water
• 1/2 teaspoon salt (optional)

1. Rinse and drain the wild rice.

2. Bring the wild rice, water, and salt to a boil in a heavy 3-quart saucepan. Reduce the heat, cover loosely, and cook 45 to 60 minutes, until the rice has "butterflied" or puffed open. Taste a few grains. The wild rice should be tender, a bit chewy, but not mushy. (If the rice is too firm, add another 1/4 to 1/2 cup water and continue to cook until tender. Or, if necessary, drain away any excess water.) Remove the pot from the heat. Fluff the rice with a fork, cover tightly, and let stand for 5 minutes before serving.

Wild Rice Recipes

• Wild Rice and Roasted Corn Salad (gluten-free)
• Leftover Wild Rice Salad (gluten-free)
• Smoked Turkey or Chicken, Wild Rice and Apricot Salad (gluten-free)
• Wild Rice and Turkey Salad with Pear Dressing (gluten-free)
• Wild Rice with Cherries and Hazelnuts (gluten-free)
• Wild Rice Pilaf with Cranberries, Green Onions and Pecans (gluten-free)
• Wild Rice-Pecan Patties with Red Onion Chutney
• Wild Rice-Stuffed Green Peppers (gluten-free)
• Wild Rice Dessert Pudding
       with Maple Syrup and Wine-Soaked Cherries (gluten-free)
• Manitok Wild Rice: History and Recipes

Wild Rice, A Native American, Gluten-Free Grain by Kate Heyhoe

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Copyright © 2011, Kate Heyhoe. All rights reserved.

This page modified November 2011