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Check out the Morning Blend segment with Outpost right HERE.

We’re Wild for Wild Rice

Prized for its appealing nutty flavor and harvested using traditional methods (with a little help from modern machinery like airplanes), North Bay Trading Canadian Lake Wild Rice, is harvested at the height of maturity and harvested on deep, cold Canadian lakes by indigenous, local farmers where it is cured naturally, then roasted to give it the best possible flavor.

This authentic wild rice is available in our stores in bulk department – buy any amount you like – or pick up a pre-packed bag or gift jar (in season)!

Here’s simple way to cook up a batch of wild rice for any recipe!

Cooked Wild Rice (Makes about 2 cups)

Wild rice can be cooked ahead of time for your favorite recipes. You’ll know your rice is thoroughly cooked when the grains split open enough to reveal the creamy white inside. If the grains become too curly, they’ve been overcooked and will be mushy and less flavorful.

  • 1 cup wild rice, rinsed and checked for any debris like small stones
  • 3 cups water
  • Pinch of salt                                                                                                                                                                                                
  1. Add water to a large pot and add salt. Bring to a boil. Add the rice.
  2. Reduce heat to medium-low, cover and simmer until done, about 45 minutes. Check periodically for water content and add more water if necessary to prevent burning.
  3. Remove from heat, drain. Rice is done when it’s tender. If it’s popping open and curling it’s getting over done but is still good to eat. If there’s still water in the pan, it’s okay to drain the rice using a fine sieve.
  4. Store cooked rice in an airtight container in the refrigerator for up to 3 days. Cooked wild rice can also be frozen.

Here are some more great recipes using wild rice:

Wild Rice & Mushroom Croquettes

Wild Rice Soup 

Brown & Wild Rice Pilaf

Wild Rice Dressing

Want more great recipes, stories about local farmers and makers, and more? Then check out our award-winning magazine Graze RIGHT HERE.

 

 

 

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