BLACK WILD RICE
Here is a simple way to cook whole pure organic black wild rice. I have tried to cook it many ways but this seems to be fool proof; although this method takes the longest compared to other methods, it is VERY simple to make. With a little bit of patience, you too can make perfect black wild rice! Oh, because of the time it takes to make this, I always make extra and freeze in 1 cup portions of the remaining amount I don’t use- for a later date.
MAKES ABOUT 4 to 5 cups finished product
1 cup dried organic pure black wild rice (do not use blends JUST pure organic whole black wild rice; you can buy it packaged or my favorite-the bulk section in the store)
2 cups roasted chicken stock-unsalted
3 cups water divided into 2 cup portion and 1 cup portion
6 large fresh organic garlic cloves, fine chopped
3 small organic whole green onions, wash, trim and fine chop
Extra water in 1/4 cup portions if needed, see instructions
In a large pot stir in the rice, chicken stock, 2 cups water, garlic and green onion. On high heat bring to a roaring boil. Reduce the heat to medium and continue to cook, stirring often. After about 30 minutes, add the remaining cup of water and continue to stir often. Cook until the rice is cracked and flowered open-be sure you have enough water in the pan to prevent burning-you can add 1/4 cup portions if you need to. Once rice has opened, remove from heat and allow to sit for 30 minutes uncovered. Drain rice of any remaining liquid. Now you can either use the finished rice as a side dish or in your favorite recipe like CORNBREAD AND WILD RICE STUFFING.
NOTE: if this is being used as a side dish, add 1/2 tsp. fresh ground sea salt and 1 tsp organic olive oil (NOT VIRGIN). If you are going to freeze for a later date, DO NOT ADD salt or oil until you are ready to reheat and serve it.