As a native Minnesotan, wild rice was a staple in our house growing up. We used it the same way white rice is used: put it in soups, made a pilaf and had it with fish and seafood, and occasionally ate it for breakfast with some cream and sugar. when I moved to Ohio I noticed that wild rice was not as prevalent here as it was in Minnesota and with that I figured that maybe wild rice is not as popular in the rest of the world as it was in Minnesota. Therefore, I felt the need to educate those less familiar with wild rice on how to use it in the kitchen.
Similar to white rice but requires a longer cooking period. Rinse 1 cup of wild rice thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil; stir. Reduce heat and simmer, covered, 45-50 minutes or just until kernels puff open. Uncover, and fluff with a fork. Simmer 5 additional minutes. Drain any excess liquid. Yields 3-4 cups of cooked rice.
Uncooked: wild rice keeps up to 10 years (!) in a dry, air tight container.
Cooked: Refrigerate cooked wild rice (plain) up to 2 weeks. Drain well, store in air tight container
Freeze cooked wild rice in 2-3 cup measurements for quick use in recipes. To thaw frozen cooked wild rice quickly, place in a strainer and run hot tap water through it, or place over a steaming pot of water. The rice will be ready in a few minutes.