Learning how to cook wild rice is so easy! And you’re going to love this nutty, chewy grain that’s disguised as “rice”. Soups, salads, pilafs, stuffings, hot dishes, you name it, wild rice makes it better.
How to Cook Wild Rice:
Wild rice is a delicious, toasty, chewy, hearty addition to any dish or meal. Think salads, soups, stuffings and hot dishes (that’s casseroles to you non-Minnesotans!).
Traditional “wild” wild rice is actually a species of grass that grows in marshes and lakes in Minnesota and Canada. It is harvested in canoes by Native Americans, then dried and roasted the same way it has been for, well, forever. Wild rice is now also farmed in California. It looks and tastes a little different, and is less expensive. The part we eat is actually the grain that’s harvested from the reed.
That being said, wild rice looks and cooks like rice. Similar to cooking brown rice, it takes longer to simmer on the stovetop because it’s a whole grain. You need to simmer until the hull splits and gets tender, which usually takes about an hour. My Mom cooks wild rice in the oven for holidays, when stovetop space is at a premium, and that works well too.
The wild rice grains will pop open when they’re done and will have a chewy “al dente” feel when you taste it. You don’t want any crunch left, but also don’t want it to be mushy. Once it’s cooked, turn off the heat and leave the wild rice covered for an additional 15 minutes. This will allow for more moisture absorption and a nice texture.
The Pay Off:
You can make wild rice up to two days ahead of time and refrigerate until you are ready to enjoy it. When I make my Wild Rice Salad with Chicken and Grapes, I cook the wild rice the day before to ensure it’s completely cooled down. Give wild rice a try, you’ll be glad you did!Print
How to Cook Wild Rice
- Cook Time: 60 mins
- Total Time: 60 mins
- 1 cup wild rice
- 2 1/2 cups stock (chicken or beef) or water
- 1/2 teaspoon Kosher salt
- Place all ingredients in a saucepan over medium high heat and bring to a boil.
- Reduce heat to low, cover and simmer for 50-60 minutes until most of the grains pop open. The wild rice should not have any crunch left to it.
- Turn off the heat and let sit covered for 15 minutes. Uncover and drain any excess liquid. Use the wild rice hot, or place in the refrigerator to cool down for other recipes.