Basic Wild Rice
Serves 6 to 8
This recipe, which comes to Edible via Minneapolis-based food writer Beth Dooley, calls for “hand harvested” rice, available in most grocery stores, natural food co-ops and farmers markets. It’s so tasty you don’t really need more than a pat of butter and a few chopped herbs. Leftovers freeze nicely.
1 cup wild rice, well rinsed under cold running water
3 cups water or stock
In a large saucepan combine the rice and water or stock. Set over high-heat and bring to a boil. Reduce the heat and simmer the rice until tender but not mushy, about 20 to 30 minutes.