Sean Kilpatrick quite rightly pointed out to me privately that I left some very important instructions out of my recent wild-rice stir-fry recipe posted to the list (but I got even with him - he'll get two of three copies of this post):

On Tue, 13 Mar 2001 Sean Kilpatrick writes:
> I believe you will enjoy the wild rice more if you increase the amount of water. . .

"Prepared Wild Rice"
Printer version of these recipes

All of my recipes use what I call "prepared rice" which is essentially rice that has been partially or completely cooked, depending, or alternatively soaked & washed for some period in salted beef or chicken stock or other seasoning, depending.

Essentially, depending on whether the wild rice is used exclusively or mixed with other rice product determines cooking times.

The stir fry recipe here essentially is calling for warming the already cooked rice (see instruction to drain).

I apologize. I, like Grandmother, often have recipes that only list ingredients - no quantities or cooking instructions.

Instructions for preparing wild rice included below:

STOVETOP
Wash 1 cup uncooked wild rice thoroughly.
Add to 3 cups boiling water, salted to taste
Reduce heat and simmer, covered, 50-60
minutes or just until kernals puff open.
Uncover and fluff with table fork.

OVEN
Wash 1 cup uncooked wild rice thoroughly.
Combine with 2 cups water in a covered casserole.
Cover and bake at 350 F for 1 hour.
Ad more water, if needed, and fluff with a fork.
Continue baking for 1/2 hour. rice should be moist, not dry.

MICROWAVE
(My favorite - I make a roux this way now too...)
Wash 1 cup uncooked wild rice thoroughly.
Combine with 3 cups water in a glass casserole.
Microwave on HIGH for 5 minutes.
Then MEDIUM (50 percent power) for 30 minutes.
Let stand 10-15 minutes, drain.