I will show you how to cook wild rice. Wild rice is actually the only whole grain that is native to the continent of North America, which is kind of cool. And the way it was originally harvested was—a neat story is that native Americans would be in a canoe and every two and one would paddle and the other one would shake the plant so that the kernels fell into the canoe and that’s how they harvested it because it grows in lakes. This is kind of cool.
It’s also high in lysine and that makes the grain higher in protein than other grains, really good whole grain. It takes sometime to cook but not at lot of attention. So I have 2 ½ cups of chicken stock in here, you could use any kind of liquid, vegetable stock or water is fine too, and I’m going to add to that a little butter that keeps the rice nice and separate, and of course some salt and you can be pretty generous with the salt. The salt really brings out the flavor and I’m just going to add one cup of rice to the 2 ½ cups of boiling liquid. And just give it a little stir and then bring it up to a boil. And as soon as it’s nice and boiling, I’ll turn the heat down to low, put the lid on, let it simmer and you can go check your email, you can take a bath or what ever because it will just stay there in a nice little simmer especially in this all clad plan.
It’s all opened up. It’s beautiful, see. There’s not a drop of liquid left in there, just beautiful.
