I've gotta ask. So, I've been adding wild rice (long, dark-brown grains) into my rice regimen since Celiac took over my life. But I only typically cook it as a textural element blended into short-grain Asian rice--American-grown Korean rice and California Koshihikari "Haiga" (sprouted) rice. I cook them together 1 part rice to 2 parts water... brought to a boil with salt, a few dashes of fish sauce or dashi powder, and sometimes kombu... then dropped in temp to a tightly covered simmer for exactly 8 minutes. Then--with the lid still tight--it sits off-heat, on top my stovetop for five minute to steam.
The wild rice grains maintain their shape, but are soft and lightly nutty. They do not open up and curl as the rice does in your photos. Are we using the same thing? And cooked for an hour?
ps. A little disappointed: I thought John had somehow caught a squirrel for dinner!
Yes--they are the same thing. Mine were just cooked longer. And I did cook them until they were still firm but I think being in the soup, the liquid unfurled them. I don't know if you ever saw my original post about wild rice from two years ago. That was when I attended an event in Jackson with Native American speakers. Here is the link. https://www.howtoeatanddrink.com/p/a-wild-rice-prophecy
Now, I edited the cooking instruction, which had previously ready "15-20 minutes" to much longer--the amount of time I used when I cooked it. And I think I had gotten that from the package I used at the time. Very funny about the squirrels! We will come in and tell you all about our wild game experiences in Wyoming. We are back in PA.
I did not. Thanks for the link! (I'll dig in after this crazy university graduation week! Trust me: stay out of local eating establishments until after 11 May 2025. ;)
I've gotta ask. So, I've been adding wild rice (long, dark-brown grains) into my rice regimen since Celiac took over my life. But I only typically cook it as a textural element blended into short-grain Asian rice--American-grown Korean rice and California Koshihikari "Haiga" (sprouted) rice. I cook them together 1 part rice to 2 parts water... brought to a boil with salt, a few dashes of fish sauce or dashi powder, and sometimes kombu... then dropped in temp to a tightly covered simmer for exactly 8 minutes. Then--with the lid still tight--it sits off-heat, on top my stovetop for five minute to steam.
The wild rice grains maintain their shape, but are soft and lightly nutty. They do not open up and curl as the rice does in your photos. Are we using the same thing? And cooked for an hour?
ps. A little disappointed: I thought John had somehow caught a squirrel for dinner!
Yes--they are the same thing. Mine were just cooked longer. And I did cook them until they were still firm but I think being in the soup, the liquid unfurled them. I don't know if you ever saw my original post about wild rice from two years ago. That was when I attended an event in Jackson with Native American speakers. Here is the link. https://www.howtoeatanddrink.com/p/a-wild-rice-prophecy
Now, I edited the cooking instruction, which had previously ready "15-20 minutes" to much longer--the amount of time I used when I cooked it. And I think I had gotten that from the package I used at the time. Very funny about the squirrels! We will come in and tell you all about our wild game experiences in Wyoming. We are back in PA.
I did not. Thanks for the link! (I'll dig in after this crazy university graduation week! Trust me: stay out of local eating establishments until after 11 May 2025. ;)