1/2 pound wild rice
6 cups bouillon
Bring the bouillon (or salted water) to a boil, stir in the wild rice and return to boiling. Reduce the heat, cover the pot and simmer for 50-60 minutes or until the rice is tender and most of the liquid is absorbed. Drain off any excess liquid. Don’t overcook; wild rice should definitely be a little chewy and not mushy.
Yield: About 8 cups
Detailed cooking instructions for all of the whole grains