Wild rice should always be washed before it is cooked. You may do this by placing it in a strainer and running water over it, or by putting it in a pan, covering it with water, and then pouring off the water and any buts of chaff that may have risen to the top.

Cooking time for wild rice will vary. The darker rice, which looks almost black, cooks more slowly than the lighter rice.

Wild rice should have a slightly chewy consistency, so be careful not to over cook it. Cooked wild rice freezes well and may be reheated in the top of a double boiler.

METHOD 1:

Wash 1 cup of raw wild rice. Place in heavy saucepan with 3 cups of water and 1 teaspoon salt. Bring to boil and simmer for 25-45 minutes. Drain off any excess remaining liquid, uncover, and toss with a fork. Some prefer to soak rice overnight or for several hours before cooking.

METHOD 2:

Wash 1 cup of rice and put in casserole with 3 cups water and 1 teaspoon salt. Cover and bake in 350 degree oven about 1 hour. Check occasionally, adding water as needed. Fluff with a fork and bake an additional 1/2 hour.

METHOD 3:

Wash 1 cup of rice. Place in covered glass casserole with 3 cups water and 1/2 teaspoon salt. Microwave on high about 6 minutes, reduce power setting to low or defrost and cook 30 minutes longer. Let stand 10 or 15 minutes. Check for doneness.

METHOD 4:

Wash 1 cup of rice. Place in top of double boiler and cook rice for 30-45 minutes. Drain, if needed.

NOTE: In all of the above preparations, chicken or beef broth can be substituted for the water, and the salt omitted. Or add 3 1/2 teaspoons beef or chicken bouillon granules to water called for in basic preparation. Omit salt.