601656 Fri Mar 06 11:05:35 -0800 2009 16 31 Home Cooking 0 4479936 I once had a dinner party and found a recipe for sauteed wild rice that I cannot find. it was lovely. Does anyone have any hints? I generally use low sodium chicken stock, but am not happy with how it turns out. Fri Mar 06 11:05:35 -0800 2009 142631 dutchdot 1 4479993 I usually saute the rice in butter until it's slightly browned, then add the preheated stock to finish it. Fri Mar 06 11:18:39 -0800 2009 4479936 203621 todao 2 4480021 That's how I have done it, but it was only wonderful the one time. Maybe I didn't cook it long enough? I know it should be nutty, but this did not make me go yum Fri Mar 06 11:26:04 -0800 2009 4479993 142631 dutchdot 2 4482431 Ditto, love mine. Also love to add herbs, some fresh thyme and parsley and depending on the dish some minced garlic. Sat Mar 07 10:20:25 -0800 2009 4479993 232829 kchurchill5 1 4480039 I also always use chicken stock. I find there is a huge difference between using the truly wild/hand harvested rice and the cultivated stuff--the latter is a pale shadow of the former. Is it possible that before you used wild and now you're using the cultivated stuff? ~TDQ Fri Mar 06 11:31:11 -0800 2009 4479936 12005 The Dairy Queen 2 4480078 No, this is the real deal. We have a lovely restaurant that also runs a small market in Tulsa. The Chef, Tim, makes life nice for everyone by buying more than he needs and selling the surplus to his customers. This rice is also so much less than the commercial stuff from the grocery. Good thought, though. I'm thinking that I don't cook it enough. Fri Mar 06 11:42:43 -0800 2009 4480039 142631 dutchdot 3 4480139 I have that problem, sometimes, with wild rice. I get too impatient and don't wait for it to "open up." ~TDQ Fri Mar 06 12:04:22 -0800 2009 4480078 12005 The Dairy Queen 4 4480157 open up? What is that? Fri Mar 06 12:09:52 -0800 2009 4480139 142631 dutchdot 5 4480205 The grains kind of crack open a little, like puffed wheat cereal or something. It doesn't stay in its compact grain form. ~TDQ Fri Mar 06 12:26:58 -0800 2009 4480157 12005 The Dairy Queen 6 4480315 Dear Dairy Queen. I think you just solved my problem. I will report. Fri Mar 06 13:01:54 -0800 2009 4480205 142631 dutchdot 7 4480581 Excellent! I hope it works for you! ~TDQ Fri Mar 06 14:10:56 -0800 2009 4480315 12005 The Dairy Queen 4 4482437 You do have to cook it a while. Don't take it off to early. Agreed, very imp! Sat Mar 07 10:21:53 -0800 2009 4480139 232829 kchurchill5 1 4481612 A way to fluff wild rice to its maximum is to repeatedly soak it in boiling water. That is, cover with boiling water, let it sit till the water is cool (or even overnight), drain, and add new water. Do this several times, and then finish pilaf style with seasonings. This is from 'Capon on Cooking' 1983. Capon adds the water 3 times, once the night before, once in the morning, and a third time at noon, though I don't think the times and intervals are important. Fri Mar 06 21:57:41 -0800 2009 4479936 12139 paulj 2 4481719 Does that technique actually work with wild rice, which is not technically a rice? http://www.vegparadise.com/highestperch311.html ~TDQ Sat Mar 07 00:49:09 -0800 2009 4481612 12005 The Dairy Queen 3 4482415 Capon's recipe was for wild rice, and I've only used it on wild rice. With this method, the grains not only swell and split, but also curl. Sat Mar 07 10:14:29 -0800 2009 4481719 12139 paulj 4 4482734 Perfect! ~TDQ Sat Mar 07 12:54:49 -0800 2009 4482415 12005 The Dairy Queen 2 4483203 I just tried this, and I have to say, I rushed it and didn't get as optimal results. but by "rushed," I mean that I soaked until the water was lukewarm, three times, and then cooked as pilaf. the pilaf stage has been at least 30 minutes and I'm still not seeing all the grains fully split. ahhh patience! Sat Mar 07 16:45:48 -0800 2009 4481612 67939 Sophia.