California Wild Rice
Freshly harvested and California-grown with a rich, nutty flavor.
Native to the Americas, wild rice has too long been stuck on the holiday table or teamed with salmon and little else. Don't let odd marketing fool you; wild rice makes a great everyday meal.
Wild rice is not a true "rice" but an "aquatic seed." It has a chewy texture and distinct nutty flavor. It goes with beans or sauteed vegetables and while it may take awhile to cook (about an hour), it's easy and the results are delicious.
From the Rancho Gordo Kitchen
Wild rice isn't fully cooked until the grain opens and you see the white germ. Cook with aromatic vegetables and water for best result. Serve with beans or roasted vegetables, in a holiday stuffing, or with ground beef and seasonal vegetables (makes a unique bell pepper stuffing!).
In a saucepan, combine 1 cup wild rice with 3 cups water. Add a pinch of salt and aromatics if you like (bay leaf, garlic clove, etc); bring to a boil. Boil rapidly for 5 minutes. Reduce to a gentle simmer, cover, and cook until the water is absorbed and the rice is tender, 45 to 50 minutes. Fluff with a fork and serve.
Country of origin