Measure it out...it expands by3 times...perhaps more.
Then in the simplest way just put it in a pot with 3 times the amount of water as rice, cover well and simmer until tender....about an hour. check to see that it doesn't boil dry.
Or you can "pop" it first....put into and cook about 3 minutes until most of the kernals look slightly whitish....then add the water and cook.
or you can add mushrooms or and onions...or cook it in broth...or broth and wine...etcetcetc.
Linda C

I usually use about 4 cups of low sodium chicken stock with one cup of rice, bring it to a boil with the rice in it and then simmer it until desired doneness at a medium temp - usually about 1.5 hours. I will saute chopped veggies to add to it - onions, mushrooms, zucchini, carrots - I chop them pretty fine. I do this when the rice is done. I keep my wild rice as simple as possible because I really like the flavour. Best thing is while it's cooking you can freely add or take away liquid at any time. It's not nearly as fussy as regular rice.

Tami, there is a thread on the Recipe Exchange which I just bumped up about wild rice. There is a recipe from the Silver Palate cookbook that I am 'wild' aboat excuse the pun. Link below.

Here is a link that might be useful: Recipe Exchange Wild Rice dishes

I make wild rice pretty often - I'm a Minnesotan after all. Here's how I make it to serve as a side dish. Very easy and people always like it - assuming they like wild rice at all - lots of people don't.

Cook one cup wild rice in about 4 cups water with one chicken bouillon cube (if you like more salty flavor you might prefer 2 cubes)

Cook 45 mins to an hour - until rice opens up but still chewy, not mushy. Drain if there is still water left. If by chance it is drying out before it's done just add more hot water.

In 1/4 stick of butter (sometimes I use combo of butter & olive oil to make it healthier), saute a clove of garlic, one bunch of green onions including greens, 8 oz mushrooms chopped and about 1/3 of red pepper until soft but not too mushy. Red pepper is optional - I just like the added color.

When rice is cooked and saute completed, mix all together. You can serve then or put in a casserole dish to reheat later in the oven or microwave. Add S&P to taste.

Soaking wild rice for several hours or overnight shortens the cooking time quite a bit. Sometimes I do that if I think of it ahead of time.

I use a lot of wild rice so I buy the big bag at Trader JoeÂs and cook the whole bag all at once. I use stock or water or a combination of both depending on what I have. When itÂs almost done I drain and spread it out in a baking dish to cool it down and put it in ½ cup portion in small ziploc bags. I refrigerate them all night then roll then up and put them in a bigger ziploc bag and freeze. It takes less than a minute in the microwave to defrost and IÂm good to go with adding it to just about anything. DH likes it mixed with brown rice or even just tossed with a salad.

Claudia

Thanks, everyone! I'll check out the link Jessy posted, too. When we were in Michigan, I had the opportunity to buy 3 three pound bags of wild rice at a great price. At least great compared to what I pay here in the grocery! But there were no cooking instructions with it, and i only knew how to use it in my soup in the crockpot. Now we will have wild rice more often!

TAmi