| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Grains, And, Cereals | 1 | Servings | |
INGREDIENTS
| Basic cooking method. | ||
| 1 | c | Uncooked wild rice |
| 4 | c | Water |
| 1 | ts | Salt |
INSTRUCTIONS
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 <schuller@ix.netcom.com> on Apr 07, 1998
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