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from the kitchen of Sharmagne Leland- St. John
Wild Rice is not really a rice at all. It is the seeds from grasses which
grow wild along the banks of lakes in Wisconsin, Minnesota, and southern Canada.
It is also known as Indian rice or water oats. It is still harvested in
the old way, the Anishinabeg way, by paddling their canoes along the water's
edge, bending the grasses and beating the seeds into their boats or canoes.
3/4 cups wild rice
1 teaspoon salt
3 cups boiling water or other liquid*
2 tablespoons butter
Wash the rice several times, thoroughly in cold running water. Add salt to
the boiling liquid then trickle the rice slowly into the saucepan, so the
liquid continues to boil. Do not stir. Shake the pan to prevent sticking. Cook
for 25 minutes or until the rice is tender and liquid entirely absorbed; add
butter and serve.
Double or triple this recipe for Wild Rice Stuffing.
*Even though the rice itself has an intriguing taste we sometimes boil it in
chicken or vegetable broth, or cranberry or apple juice instead of water.