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WILD RICE –  The Menominee people of Wisconsin have such a special relationship to this plant that they take it as their name: they are literally “the people of the wild rice.” Manoomin was served at every occasion, often placed in a field as an offering to departed spirits. 

Use 3 parts water to 1 part wild rice when cooking. Average cooking time is 45-60 minutes for the darker finish varieties.

Wild rice requires more liquid and cooking time than brown or white rice and expands three to four times its raw size after cooking. The amount of liquid needed and length of cooking time can vary widely depending on the source of the grain and how it was processed.

Wild rice should always be cooked covered although the rice may be stirred occasionally. Wild rice is properly cooked when kernels are tender but not mushy and many have burst open to reveal a cream-colored interior. When cooked correctly, wild rice has a nutty, earthy flavor and a somewhat chewy texture. Overcooking will cause split kernels to curl and lose flavor.

1 cup wild rice
3  cups water
1 tbsp olive or sesame oil
1/8 tsp. sea salt
1/2 cup roasted almonds, chopped
1/2 cup chantrelle, shiitake, oyster or button mushrooms, chopped
soy sauce to taste


 Place water in pot, bring to boil and add salt and rice. When the water returns to a boil, lower flame and cover. Simmer rice for 45 minutes, or until kernels have split open and rice is soft. While rice is cooking, sauté mushrooms in sesame oil until softened. Add almonds and mushrooms to rice. Add a few shakes of soy sauce and cook for an additional 5 minutes on low flame, stirring occasionally. Cover and let sit for 20 minutes to allow flavors to mingle before stirring and serving.