Cooked Wild Rice

By Craig Claiborne and Pierre Franey

Total Time
About 1 hour
Rating
4(48)
Comments
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Just a few years after the chef Larry Forgione opened his restaurant, An American Place, Craig Claiborne and Pierre Franey asked him about his Thanksgiving table. Amid the duck and turkey, the oysters and persimmon pudding was “that most domestic of all cereals,” wild rice, in a hearty soup. Easy enough for a weeknight, this simple recipe doesn’t have to be relegated to the annual feast. Pair it with roast chicken or broiled fish, or top it with cooked Italian sausage and mushrooms to make it a meal of its own.

Featured in: FOOD; Bringing Thanksgiving Home

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Ingredients

Yield:About 2 cups
  • ½cup plus 2 tablespoons wild rice
  • 1tablespoon butter
  • 6tablespoons finely chopped onion
  • Salt to taste, if desired
  • Freshly ground pepper, to taste
  • 2cups water or chicken broth
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

165 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 381 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse and drain the rice.

  2. Step 2

    Heat the butter in a saucepan and add the onion. Cook until the onion is wilted. Add the rice and stir. Add salt and pepper to taste. Add the water or chicken broth and bring to the boil.

  3. Step 3

    Cover closely and let simmer 30 to 45 minutes or until the rice ''blooms'' and is tender. Cooking time will vary due to grain size and moisture content.

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Ratings

4 out of 5
48 user ratings
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Comments

Estelle Cherin

DELICIOUS! Second time around, I added dried cranberries for a different flavor and color - just because I had the cranberries.

Estelle Cherin

Yummy recipe! I added dried cranberries for flavor and color.

Luther

Too much liquid for the amount of rice. Either decrease liquid to 1.5 cups or up rice to full cup.

Anita Krell

Wild rice never opens to me with 2 cups of water. On top the instructions in the box of the wild rice indicate 4 cups of water for 1 cup of rice.

nancy

I follow until Step 3 when I put the covered pot into a pre-heated 400 degree oven. After 17 minutes remove pot from oven--keep it covered. Let sit for 10 minutes more. Uncover, fluff with a fork, serve. Too easy.

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