Wild Rice

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.

Preparation:
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.

Storage:
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.

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