Wild Rice


by: Naomi

Real wild rice is not as glossy and black as the hybridized varieties, but it has a more delicate and complex flavor. It is not easy to find outside of Minnesota, Wisconsin, and environs, but when you do find it, cook it like this. (This method can be used for all wild rice, regardless of how wild it really is.) You can get the real thing through the mail from The White Earth Land Recovery Project at www.nativeharvest.com.


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serves: 3

1 cup wild rice (swished around in several changes of water)

sea salt and freshly ground pepper

butter or oil to taste

Nutrition Facts
Wild Rice

Servings Per Recipe: 3

Amount per Serving

Calories: 190

  • Total Fat: 0.6 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 3.7 mg
  • Total Carbs: 39.9 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 1.3 g
  • Protein: 7.9 g

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1.  Put the washed rice in a pot with plenty of water to cover and 1/2 teaspoon salt. Bring the water to a boil, then lower the heat, cover the pot, and cook at a simmer until some of the grains have begun to burst and all are starting to become tender, about 30 minutes. The time will vary with the rice used. Turn off the heat, pour off the water, and return the pot to the stove. Cover it tightly and let stand for the grains to steam and finish cooking, about 15 minutes. Gently fork the grains apart and serve, seasoned with butter or oil, salt to taste, and pepper.

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