Wild Rice
- Basic cooking method.
- 1 c Uncooked wild rice
- 4 c Water
- 1 ts Salt
Rinse wild rice in a strainer under running water or in a bowl of water;
drain. In heavy saucepan, bring wild rice, water and salt to a boil; reduce
heat and simmer, covered, until kernels open and are tender but not mushy
(45 to 55 minutes). Drain.
Amount: 3 to 4 cups.
Chicken or beef broth can be substituted for water in cooking wild rice;
omit salt. Variations:
Stir one of the following into cooked wild rice:
1/4 cup melted margarine or butter
1/2 cup chopped onion and 2 cups sliced fresh mushrooms sauteed in 1/4 cup
margarine or butter until tender (2 to 3 minutes)
1/2 cup sliced almonds, sauted in 1/4 cup margarine or butter (2 to 3
minutes)
1/2 cup chopped green onions, sauteed in 1/4 cup margarine or butter until
tender (2 to 3 minutes), 1/4 cup snipped fresh parsley and 2 tablespoons
dry sherry
Recipe by: The Best of Byerly's, vol 2
Posted to MC-Recipe Digest by Kathleen on Apr 07,
1998
drain. In heavy saucepan, bring wild rice, water and salt to a boil; reduce
heat and simmer, covered, until kernels open and are tender but not mushy
(45 to 55 minutes). Drain.
Amount: 3 to 4 cups.
Chicken or beef broth can be substituted for water in cooking wild rice;
omit salt. Variations:
Stir one of the following into cooked wild rice:
1/4 cup melted margarine or butter
1/2 cup chopped onion and 2 cups sliced fresh mushrooms sauteed in 1/4 cup
margarine or butter until tender (2 to 3 minutes)
1/2 cup sliced almonds, sauted in 1/4 cup margarine or butter (2 to 3
minutes)
1/2 cup chopped green onions, sauteed in 1/4 cup margarine or butter until
tender (2 to 3 minutes), 1/4 cup snipped fresh parsley and 2 tablespoons
dry sherry
Recipe by: The Best of Byerly's, vol 2
Posted to MC-Recipe Digest by Kathleen
1998
