Traditional Wild Rice
Ingredients
- 250 gWild rice (raw)
- 750 mlMineral water (cold)
- 1 pcYellow onion (finely minced)
- 30 gUnsalted butter (cubed)
- 2 pcThyme (sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlChicken broth (hot)
Method
Long, dark grains that burst to reveal a firm bite and nutty flavor. A characterful side dish with earthy and smoky notes.
- 1
Place the rice in a fine sieve and rinse thoroughly with cold water. The water should run perfectly clear to remove any traces of dust and residual starch.
- 2
In a saucepan, melt the butter until foamy. Add the chopped onion. It should become translucent and soft, without browning.
- 3
Pour in the rice and the chicken stock. Add the thyme. Bring to a boil, then lower the heat to maintain a gentle simmer. Cover tightly.
- 4
After 45 minutes, the grain should be tender but still have some bite. Most grains should be split open, revealing their white heart.
- 5
Drain any excess liquid if necessary. Return the rice to the warm saucepan, off the heat, and let it rest for 5 minutes covered so the steam softens the last grains.
Frequently asked questions
How do you get this dish right?
- Do not oversalt at the beginning, wild rice absorbs salt heavily at the end of cooking.
- If the rice is still too firm after 45 minutes, add 50ml of water and continue for 5 minutes.
- Wild rice is best when it 'blooms', meaning when the outer hull cracks open.
How long does this dish keep?
Keeps for 4 days in the fridge in an airtight container. Reheats perfectly with steam.
