Sea salt, fine
(depending on how salty your stock is, you might need to add less or more)
1 leaf
Bay leaf
Instructions
Place wild rice in a mesh strainer. Thoroughly rinse in cold water for 60 seconds, mixing rice with fingers to ensure each grain gets rinsed.
Combine the wild rice with 4 cups of beef or chicken stock, salt and bay leaf in a medium-large saucepan with a tight-fitting lid.
Over medium-high heat, bring to a boil. Give the rice a good stir, reduce the heat to low, cover and simmer for 30-50 minutes.
Wild rice bursts open when it’s cooked, so you can tell at a glance when it’s done. Taste a few morsels and keep cooking a few minutes longer if it’s not tender enough for your taste.
Drain excess liquid if applicable, fluff with a fork and serve.
Notes:
Quick Tips: For a vegan version use vegetable stock instead of chicken broth.
Nutritional Highlights:
Wild Rice - lower calorie content than brown rice. It also contains more fibre, potassium and zinc and has plenty of antioxidant benefits.
