Wild Rice

Store uncooked wild rice in an airtight container in a cool, dry place. Cooked wild rice keeps refrigerated for 3–4 days.

Higher in protein and fiber than white rice; good source of B vitamins and minerals like magnesium and phosphorus.

Rinse wild rice under cold water before cooking to remove debris.

It expands significantly—1 cup uncooked yields about 3–4 cups cooked.

Cooking time varies by brand (25–45 minutes); check package directions. The grain should be tender but still have a slight chew.

Mix with milder grains (brown rice, farro) to balance its strong, earthy flavor in some dishes.

Not rinsing before cooking, which can leave grit or debris.

Overcooking until mushy—wild rice should have a firm, slightly chewy bite.

Using a rice cooker designed for white rice without adjusting liquid ratios.