Total cooking time varies from 45 minutes to 1 hour. The grains will split, but they still should be pleasantly chewy to retain their distinctive flavor.
Basic Method: Rinse wild rice by placing in a large bowl of cold water and straining through a pair of sieves. The rice grains escape easily, so be careful when draining.
Boil in 3-quart saucepan for 30 minutes. Add salt and cook another 15 to 30 minutes, or until it looks like this.
Optional: Meanwhile cook the scallions in butter until well softened, about 5 minutes. Stir in the nuts and sage and heat through.
Drain the wild rice. Clean any scum off the inside of the saucepan. Return rice to saucepan and, if desired, stir in scallion mixture. Place, uncovered, in warm oven to dry out some before serving.
Serves 2
from a Grey Owl Foods wild rice package
A classic accompaniment to duck.
http://macheads2.net/recipes/WildRiceScallions.html