This is a basic recipe for how to cook wild rice. Cooked wild rice is a great ingredient to use in many delicious recipes or as a side dish to various meats.
I’ve been cooking wild rice quite often lately, and I really enjoy mixing it up with all kinds of dry fruit, vegetables, spices, sauces. It’s a really versatile and delicious whole grain with quite an impressive nutritional record.
Benefits of wild rice
Here are some highlights:
- Wild rice is gluten-free which is great for a gluten-free lifestyle.
- It is also rich in dietary fiber and low in fat.
- According to Wikipedia, when comparing wild rice to quinoa and oats in terms of protein content, wild rice takes a proud second place (after oats) in protein content per 100 calories, while quinoa is the third. Thanks to all that protein and fiber, eating wild rice is much healthier than other kinds of carbohydrates, plus it will keep you feeling full longer taming that appetite, again thanks to all that protein and fiber.
- Finally, wild rice is a great source of certain minerals and B vitamins.
How do you know if wild rice is cooked?
- Simmer the wild rice for about 45 minutes in boiling water until the rice is soft but not mushy and until most of the grains are popped.
- You don’t want the wild rice to be tough and chewy, so be patient and cook just until it’s of the right softness.
- Once the rice is cooked to the desired softness, drain extra water from the pan.
Recipes with wild rice
- Creamy Chicken and Wild Rice Skillet – easy comfort food, one of my favorite dinners.
- Creamy Chicken Pot Pie Wild Rice with carrots and peas made in a skillet.
Wild rice is truly a great ingredient/resource to have in your pantry, and below are the simple instructions on how to cook it.
Cooking wild rice is easy! It's healthy, nutritious and gluten free. Here is how to cook it properly.
- 1 cup wild rice
- 4 cups water
- 1/2 teaspoon salt
- Rinse the rice in a strainer to clean.
In a medium saucepan, combine 1 cup of wild rice, 4 cups of water (1 to 4 proportion), and salt and bring to boil on high heat.
Reduce heat to medium or low and simmer/cook the rice for about 45 minutes, covered.
Cook until the rice is soft but not mushy and until most of the grains are popped. You don't want the rice to be tough and chewy, so be patient and cook just until it's of the right softness. Once the rice is cooked to the desired softness, drain extra water from the pan.
Season the rice with extra salt, if desired.