Traditional Wild Rice

Long, dark grains that burst to reveal a firm bite and nutty flavor. A characterful side dish with earthy and smoky notes.

• Prep time: 10 min
• Cook time: 55 min
• Difficulty: Easy
• Calories: 307
• Protein: 10 g
• Carbs: 47 g
• Fat: 7 g

Ingredients

• 250 g Wild rice ( raw )
• 750 ml Mineral water ( cold )
• 1 piece Yellow onion ( finely minced )
• 30 g Minimum butter sweet ( cubed )
• 2 piece Thyme ( sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Chicken broth ( hot )

Instructions

1. Rinse the rice

   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. Sauté the garnish

   In a saucepan, melt the butter until foamy. Add the chopped onion. It should become translucent and soft, without browning.

3. Start cooking

   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. Check doneness

   After 45 minutes, the grain should be tender but still have some bite. Most grains should be split open, revealing their white heart.

5. Final rest

   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.

Chef's tips

• 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.

Storage

Keeps for 4 days in the fridge in an airtight container. Reheats perfectly with steam.