![\"wild](\"https:\/\/i0.wp.com\/www.artfuldishes.com\/wp-content\/uploads\/2016\/05\/wild-rice-6.jpg?resize=645%2C471\")
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How to Cook Wild Rice:<\/strong><\/h2>\nWild 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!).<\/p>\n
Traditional “wild” wild rice<\/a> 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\u00a0rice is now also farmed in California<\/a>. It\u00a0looks and tastes a little different, and is less expensive.\u00a0The part we\u00a0eat is actually the grain that’s harvested from the reed.<\/p>\nIngredients:<\/strong><\/h5>\n![\"Minnesota](\"https:\/\/i0.wp.com\/www.artfuldishes.com\/wp-content\/uploads\/2016\/05\/wild-rice-1.jpg?resize=372%2C600\")
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The Preparations:<\/strong><\/h5>\n![\"How](\"https:\/\/i0.wp.com\/www.artfuldishes.com\/wp-content\/uploads\/2016\/05\/wild-rice-5.jpg?resize=411%2C639\")
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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.<\/p>\n
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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.<\/p>\n
The Pay Off:<\/strong><\/h5>\n![\"cooked](\"https:\/\/i0.wp.com\/www.artfuldishes.com\/wp-content\/uploads\/2016\/05\/wild-rice-8.jpg?resize=435%2C290\")
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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!<\/p>\nPrint<\/a><\/span>\n
Ingredients:<\/strong><\/h5>\n<\/p>\n
The Preparations:<\/strong><\/h5>\n<\/p>\n
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.<\/p>\n
<\/p>\n
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.<\/p>\n
The Pay Off:<\/strong><\/h5>\n<\/p>\n
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!<\/p>\nPrint<\/a><\/span>\n
<\/p>\n<\/p>\n
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.<\/p>\n
<\/p>\n
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.<\/p>\n
The Pay Off:<\/strong><\/h5>\n<\/p>\n
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!<\/p>\nPrint<\/a><\/span>\n
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