Yield: 5 Servings
|¾ cup||Wild rice|
|½ teaspoon||Salt, optional|
Rinse rice throughly in a strainer. Place the wilr rice and water in a heavy 3 liter saucepan, (salt optional). Most chefs prefer to add salt after cooking. This procedure generally ensures proper grain expansion and the enhancement of natural wild rice flavour. Bring to boil. Reduce heat to low boil, cover loosely and cook 45 to 60 minutes, or until rice has puffed and most of the liquid has been absorbed. Remove from heat. Fluff rice with fork, cover tightly and let stand for 5 minutes. Drain off any excess water. (For a softer texture wild rice, add ¼ to ½ cup more water when cooking.)
Add additional flavour by serving with butter, margerine, salt or spices.
Makes about 1 quarter, or 5 to 6 servings.
NOTES : "A Gift from the Great People:" Wild Rice -- Manomin to Indian People. "Since Indian People first presented wild rice to the early fur traders, this unusual grain has been prised as a distinguished rare gift.
"Actually a tall water grass, wild rice is the only cereal grain native to North America. "Wild rice enhances meat, poultry, fish, shellfish and wild game. Enjoy it in side dishes, caseroles, soups, salads, breads, snacks, and even desserts. We hope you enjoy its sweet nutty flavour. "Wild rice is one of nature's most nutritous gifts, high in fiber, low in fat (130 calories per cup), rich in protein, minerals and vitamin B. "Wild rice is an excellent choice for people who are nutritionally conscious about what they eat. "Wild rice expands 4 times when cooked, thus providing many more servings per pound over white or brown rice and therefore establishing affordable costs per serving."
Recipe by: Grey Owl Wild Rice Recipe Booklet Posted to MC-Recipe Digest V1 #463 by Anne Evans <aevans@...> on Feb 01, 1997.