The Basics: Wild Rice

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The Technique

Wild Rice

Wild rice is a grass grown in wet regions that is harvested in August & September. The green seeds are collected, cured & dried in their own hull using a method that imparts the signature nutty flavor of the wild rice. Since the crop yields are much lower to comparable foods, it is often times blended & served with other grains. Learn how to prepare authentic wild rice. 

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makes about 4 1/2 cups

1 1/4 cups wild rice
4 cups water 
3/4 tsp kosher salt

Rinse the wild rice in a fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the wild rice & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Low, cover & cook 40 to 45 minutes or until al dente & some of the rice splits. Drain the wild rice in a fine wire mesh colander. Use as directed in specific recipe applications. 

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How To Cook Wild Rice

Wild rice may be used in hot & cold recipe applications. The chewy texture adds wonderful taste notes to a variety of your favorite foods. Follow these additional pointers for success in your own kitchen.


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All of the water will not absorb into the wild rice during cooking. In order to determine if it is ready, the best method is to simply taste it just as if you were to check the texture of pasta. It shouldn’t be too firm nor too soft. Look for a toothsome bite. Expect about a cup or so of the water to remain once the rice is thoroughly cooked. Simply drain in a fine wire mesh colander.

When preparations are to be made for cold salad applications, allow the rice to cool completely. Spread it over a half sheet pan & refrigerate about 30 minutes before proceeding with specific recipe instructions. Wild rice may be stirred directly into soups. If integrating the grain into one of your favorite recipes, add it during the last 30 minutes of the cooking time. It will continue to expand while hot so adjust the cook time keeping that thought in mind. 

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“The Best Is Yet To Come” Peggy Lee

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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