How to Cook Canoe Harvested Wild Rice

Method #1:  

Wash one cup of wild rice thoroughly. Place the wild rice in a heavy saucepan with 4 cups of salted water. Bring to boil. Simmer covered for about 45 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - light colored wild rice can cook in as little as 20 minutes. Dark wild rice usually takes 60 - 70 minutes.) Uncover. Fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any. 

Method #2:  

Wash one cup of wild rice thoroughly and put in a covered baking dish. Add 3 cups of water and 3 heaping tsp. of granulated chicken bouillon. Cover and bake in a 350° oven for 1½ hours. Check rice after 1 hours’ time. If more water is needed, add water and fluff with fork. Continue baking for an additional ½ hour. Rice should be moist - not dry.

If you serve wild rice as a breakfast cereal, or if for any reason you don't want the meat flavor, eliminate the bouillon and add 3/4 tsp salt instead.

It is just as easy to bake 2 or 3 batches of wild rice while the oven is hot. Put extra cooked batches in sealed bags and freeze for future use. Wild rice freezes beautifully and is so handy to have on hand.

Microwave:

Any of the basic directions and standard recipes can be adapted to the microwave oven, but you should make time adjustments suitable for your particular oven using the manufacturer's directions and recipes as a guideline.

Because wild rice requires a long simmering time, the microwave oven does not reduce the cooking time dramatically. Use the following basic directions, making adjustments in time according to the power of your microwave.

Place 1 cup wild rice, 4 cups water, and 1 tsp salt in a 3 quart glass covered casserole. Cook on high about 6 minutes, then reduce power setting to low or defrost and cook 30 minutes. Leave rice undisturbed in the oven for another 10 - 15 minutes. Check to be sure wild rice is tender.