Wild rice, which is indigenous the North America, is not a grain but a grass. There is cultivated wild rice (mostly from California) and wild wild rice (mostly from Minnesota) I prefer the hand harvested. Don’t buy the little boxes in the supermarkets as the quality is suspect- and the price is outrageous. Locally, Lunds and Byerlys sells a good quality in clear packaging. A better bet is your local Co-op where fair trade practices with native ricers are more likely-where the wild rice is hand-harvested by native ricers in the ancient method of skimming through the lakes of northern Minnesota in boats.

Basic Wild Rice Casserole

1 cup wild rice

3 cups chicken stock (more may be needed)

1/3 cup minced shallots

1/4 cup chopped parsley

1/3 cup toasted sliced almonds

1 T unsalted butter

fresh ground black pepper

Rinse the wild rice very well under cold running water. Drain. Add the rice to a stock pot and cover with the chicken stock. Bring to a boil- reduce to a very low simmer and cover with a tight fitting lid. Let it simmer on low heat for about an hour - it may take longer.  The grains are done when they have puffed up and are quite tender. If the rice is not done - continue to cook adding more liquid if necessary. If it is done, drain excess liquid if necessary.

While the rice is cooking you can saute the shallots in the butter until quite soft and when they are starting to take on color.  Set aside. Chop the parsley. Set aside. toast the almonds in a skillet. Set aside.

Combine the rice with the shallots, parsley, and almonds. Taste for seasoning.

The cooking broth will often have all the salt that is needed. Add a few good grindings of black pepper and serve warm.


This simple wild rice preparation  that can be used as a simple side dish on it’s own. You can use your imagination for other additions- such as golden raisins that have been plumped in hot water for a few minutes to soften- for a touch of sweetness. Or, turn it into soup - add a few extra veggies such as carrots and onions -some chicken - stock and a little white wine to make the soup complete. For a salad- again add some extra veggies- pea pods, carrots and scallions, for example, maybe some chopped crisp apple or dried cranberries, and fold in some mayo to bind it all together.

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