Wild-Rice-recipe

Cooking Method:

Ideally, soaked wild rice for at least 12 hours in water. Pour off water and cook in double the amount of salted water for about 35 minutes. If the wild rice is not soaked in water before cooking, cook in four times the amount of salted water for about 45 to 55 minutes until the water is absorbed.

Tip: The wild rice is ready when two-thirds of the grains have burst open to reveal the creamy white interior.

Storage:

Uncooked wild rice should be stored in closed containers in a cool and dark place. Cooked wild rice can be kept in the refrigerator for 2-3 days and in the freezer for 6 months.

Before freezing, chill the wild rice and refrigerate on a freezer tray to prevent the grains from sticking together. Then place in freezer bags or containers.

Minnesota Cultivated Wild Rice Council