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wild rice

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.

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  1. I usually saute the rice in butter until it's slightly browned, then add the preheated stock to finish it.

    2 Replies
    1. re: todao

      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

      1. re: todao

        Ditto, love mine. Also love to add herbs, some fresh thyme and parsley and depending on the dish some minced garlic.

      2. 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

        7 Replies
        1. re: The Dairy Queen

          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.

          1. re: dutchdot

            I have that problem, sometimes, with wild rice. I get too impatient and don't wait for it to "open up."

            ~TDQ

              1. re: dutchdot

                The grains kind of crack open a little, like puffed wheat cereal or something. It doesn't stay in its compact grain form.

                ~TDQ

                1. re: The Dairy Queen

                  Dear Dairy Queen. I think you just solved my problem. I will report.

                  1. re: dutchdot

                    Excellent! I hope it works for you!

                    ~TDQ

              2. re: The Dairy Queen

                You do have to cook it a while. Don't take it off to early. Agreed, very imp!

          2. 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.

            4 Replies
            1. re: paulj

              Does that technique actually work with wild rice, which is not technically a rice?

              http://www.vegparadise.com/highestper...

              ~TDQ

              1. re: The Dairy Queen

                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.

              2. re: paulj

                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!