From The Song of Hiawatha
Unmolested worked the women,
Made their sugar from the maple
Gathered wild rice in the meadows…
Then Nokomis the old woman
Spoke and said to Minnehaha:
‘Tis the moon when leaves are falling
All the wild rice has been gathered…
—Henry Wadsworth Longfellow
BASIC COOKING DIRECTIONS
Cooking up a perfect pot of rice seems easy enough, but it is in fact a fine and gentle culinary art. Wild Rice can be particularly challenging, and our best efforts are not always fully rewarded. With that being said, wild rice perfection is possible if you use some simple and basic techniques.
The goal, of course, is a light, palatable dish of distinct grains that is neither mushy nor chewy. A small attention to plan and detail will provide a completely satisfying “gourmet grain”.
Drop one cup of wild rice into a large pan, and scrub under cold running water for two or three minutes. Transfer the washed rice to a sieve and rinse well with tap water. Shake vigorously to remove excess liquid and let drain for about 10 minutes.
HEAT AND RINSE
Bring to boil two cups of salted water in a saucepan and stir in the drained rice. Simmer for five minutes, remove from heat, and pour into sieve. Wash in cold water for two or three minutes, shake, and let dry for ten minutes.
Bring to boil 1 1/2 cups of chicken stock and add rice. Bring again to boil, then reduce heat to a low simmer. Cover saucepan and simmer for 15 minutes.
Remove from heat and rest for a few minutes to let the moisture redistribute evenly throughout the dish.
Posted by Michael Patrick McCarty
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