 | | Directions | | PREPARATION INFORMATION
1 pound of uncooked wild rice = 10 to 12 cups of cooked rice
10 to 12 cups of cooked wild rice = 20 to 24 servings
1 serving = 1/2 cup
1 cup of uncooked wild rice = approximately 5 cups of cooked rice
STOVETOP COOKED WILDRICE
Rinse rice in cold water and drain off excess water.
Place water in sauce pan and add salt to water.
Set stovetop temperature to high and bring water to boil.
Add rice and reduce heat to simmer. Cover pan and cook rice for approximately 45 minutes if dark-colored wild rice or 30 minutes if light-colored wild rice.
Remove from stovetop burner when tender and fully cooked.
Drain off excess water.
BAKED WILDRICE
Rinse rice in cold water and drain off excess water.
Place water in 3 quart baking/casserole dish using only 3 cups and adding more if necessary. Add rice and salt to water.
Bake at 350ºF for 1 1/2 hours if dark colored wildrice or 1 hour for light colored wildrice. When time has lapsed, gently fluff rice and bake and additional 1/2 hour.
Remove from oven when tender and fully cooked.
Drain off excess water.
MICROWAVED WILDRICE
Rinse rice in cold water and drain off excess water.
Place water in 3 quart baking/casserole dish. Add rice and salt to water.
Cook on high power setting for 5 minutes if dark colored wildrice or 3 minutes for light colored wildrice. When time has lapsed, reset power to low or defrost setting and cook for 30 minutes if dark colored wildrice or 15 minutes for light colored wildrice.
When cooking time is finished, let rice remain in microwave for an additional 10 minutes.
Remove from microwave oven when tender and fully cooked.
Drain off any remaining excess water.
Additional Notes:
Beef or chicken broth can be used with water if additional flavoring is desired. Cut amount of water in half and use an equal amount of broth to replace water being removed.
To make rice more flavorful, add any type of vegetables to rice if desired such mushrooms, peas, bell peppers, carrots, and/or squash. |
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Prep Time: 10 minutes
Container: Large sauce pan or 3 quart baking/casserole dish
Servings: 20
Serving Size: cup
|  | | Ingredients | | - | | 1 pound wild rice - dark or light |
| - | | 4 cups water |
| - | | 1 teaspoon salt |
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