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occ's avatar

What's the best way to make wild rice for Thanksgiving?

Asked by occ (4083points) November 21st, 2006
I'm cooking a vegetarian thanksgiving feast. I would like to make wild rice but last year it came out kind of bland. I'm thinking of cooking it in broth instead of water...and am open to other ideas too as long as they are easy!
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9 Answers

hossman's avatar
Cook it in broth, but make sure it is homemade broth or at least a high quality broth without lots of added salt. If you use butter, add some butter to the broth for extra richness. For an extra treat, add a little more broth and a handful of chopped dried apricots. I like a little crunch, too, so a handful of chopped water chestnuts or jicama, or slivered almonds is a nice addition.
hossman's avatar
Or maybe some asparagus tips.
hossman's avatar
Dried cranberries would work too and be a nice complement to the tradition.
jstern's avatar
From the Silver Palate Cookbook, Nutted Wild Rice is delicious and simple. Cook the rice with the broth as directions indicate.Add
jstern's avatar
1C Pecans halves
jstern's avatar
1CYellow Raisins grated rind of one large orange 1/4 C chopped mint 1/4 C orange juice 1 1/2 t salt pepper to taste mix in all thses ingredients to drained cooked rice. Let stand for 2 hours. Serve at room temp.
b's avatar
I would make a risoto out of it. Start with saut?d veggies and butter, then add the rice and cook for a minute. Add water with bullion (or straight broth). Top with dried cranberries and pecan halves.
lilakess's avatar
I recently learned a new way to make white rice, and wild might work well in the same method. Saute dry rice in olive oil for a few minutes first, with white rices you can saute onions/garlic first, then add water and two natural veggie bullion cubes, reduce heat, cover and cook as usual. After it's cooked (whatever time they give, or water is gone) stir to mix in bullion and you can add a TB of two of butter.
occ's avatar
thanks! I combined a bunch of these suggestions and the rice came out delicious. I sauteed onions in butter with the dry rice, then added broth and once it was cooked I mixed in dried cranberries and toasted pecans. Mmmm!

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