1 cup wild rice
4 cups water or broth
Rinse the rice under cold, running water for a minute and use your fingers to gently move the kernels around to make sure the rinsing is thorough.
Place the wild rice in a pot with the water or broth; bring to a boil and then cover the pot, lower the heat, and simmer gently for about an hour. You can check to see if it’s done about 45 to 50 minutes into the cooking time, but it usually takes a bit longer. You’ll know the rice is done when the kernels burst open and are tender.
Note: Wild rice makes a tasty side dish when cooked with broth. But I love to keep small portions of cooked wild rice in the freezer so I have some handy to add to soups and stews. Cooked and cooled wild rice can be used in salads, or you can add cooked chicken or turkey and fresh fruit and vegetables (apples, onions, tomatoes, celery, bell peppers, etc.) mixed with a bit of mayonnaise for a filling side dish or lunch.