Description
This simple recipe demonstrates how to perfectly cook wild rice to fluffy, tender perfection using a stovetop simmering method. Ideal as a nutritious side dish, the wild rice is rinsed, then simmered in vegetable broth or water until fully cooked, absorbing all the flavors for a wholesome and satisfying result.
Ingredients
Scale
Ingredients
- 1 cup wild rice (not a blend)
- 3 cups vegetable broth (or water)
- 1 Tbsp. butter (or oil)
- Salt (to taste)
Instructions
- Rinse the Rice: Place the wild rice in a fine mesh strainer and rinse under cool running water for 1-2 minutes to remove any debris and excess starch, ensuring a clean and less gummy texture after cooking.
- Cook the Rice: In a medium-sized pot, combine the rinsed wild rice and 3 cups of vegetable broth or water. Set the pot over high heat and bring it to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 50-60 minutes until the rice is tender and chewy.
- Drain Excess Liquid: If there is any excess liquid after cooking, pour the rice and liquid through the fine mesh strainer again to drain off remaining broth or water, preventing sogginess.
- Finish and Serve: Transfer the drained wild rice back to the pot or a serving bowl. Stir in 1 tablespoon of butter or oil and add salt to taste. Fluff the rice gently with a fork before serving to separate the grains and enhance the texture.
Notes
- Cooking times can vary depending on the age and brand of wild rice; test for doneness as grains should burst open slightly when properly cooked.
- Using vegetable broth instead of water adds more flavor, but water can be used for a more neutral taste.
- Butter enhances richness, but substituting with oil makes the recipe dairy-free.
- Wild rice can be cooked in larger batches and refrigerated for up to 4 days or frozen for up to 3 months.
- For added texture, toasted nuts or fresh herbs can be mixed in after cooking.
