Wild Rice Stuffing Recipe (2024)

FAQs

Does wild rice need to be soaked before cooking? ›

Wild rice does not need to be soaked before cooking. Add the wild rice to the boiling water and give it a good stir. Reduce the heat to a simmer and cover the pot. Allow the rice to simmer for 55 minutes.

Despite its name, wild rice is not rice at all. Although it is the seed of an aquatic grass like rice, it's not directly related to it. This grass grows naturally in shallow freshwater marshes and along the shores of streams and lakes.

Just like with any other type of rice, it's a good idea to rinse the rice before cooking. Pour a cup of wild rice into a mesh sieve and give it a good rinse. This will rid the rice of any starch that's lingering on the outside of the grain.

Here's Why. The chief reason to rinse is to remove surface starch from rice grains, which can make them gummy as they cook. Soaking allows rice to absorb water, giving it a leg up on cooking. This helps it to have a better, more even texture, instead of drying out while the inside is not evenly steamed and fluffed.

What's the water to rice ratio for wild rice? Although it's pricey, the good news is that with a 1 to 4 ratio (1 cup wild rice to 4 cups water) you get a big bang for your buck.

No, wild rice does not spike insulin. Wild rice is a complex carbohydrate that has a low glycemic index, meaning it is digested and absorbed slowly by the body, resulting in a gradual release of glucose into the bloodstream. This slow release helps to stabilize blood sugar levels and prevent insulin spikes.

Side Effects of Wild Rice

Wild rice seeds can be infected with a toxic fungus called ergot, which may be dangerous if eaten. Some side effects of ergot toxicity include nausea, vomiting, diarrhoea, headaches, dizziness, seizures and mental impairment. Similarly to regular rice, wild rice may contain heavy metals.

Instead of acid-forming like most grains, wild rice is alkaline-forming. The balance created by consuming alkaline-forming foods helps your body treat and prevent all sorts of inflammation.

1 cup uncooked wild rice = 3–4 cups cooked wild rice… that's 6-8 servings from just one cup uncooked wild rice!

It can be stored in your pantry, fridge, or freezer. Cooked wild rice, on the other hand, should be refrigerated and consumed within 4-6 days.

Is wild rice always black? ›

Hand-harvested wild rice can be light or dark in color, whereas the cultivated kind is always dark brown or black. This cooking method will work with either type, but note that hand-harvested rice tends to cook more quickly.

Because of its unique harvesting needs (learn more about it here), wild rice is significantly more expensive than brown rice. In fact, it's one of the most expensive grains. In Washington State, as of January 2023, wild rice costs $5.16 per pound and brown rice costs 80 cents a pound.

That being said, wild rice looks and cooks like rice. Similar to cooking brown rice, it takes longer to simmer on the stovetop because it's a whole grain. You need to simmer until the hull splits and gets tender, which usually takes about an hour.

Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender. Drain the wild rice: When the rice is done, pour it into a strainer to drain off any remaining liquid.

Soaking is optional, but we recommend it! Soaking grains helps to remove some of the naturally-occurring phytic acid in the grain, which helps improve digestibility and speed cook time. To soak: Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water).

Cooking wild rice requires more water than white rice. It also requires more time — up to an hour for one cup of uncooked grains. However, if you soak wild rice overnight, it can reduce cooking time by up to 50%.

By soaking black rice 30 minutes before cooking, you'll end up with a more tender and moist texture. Otherwise, you can also prepare it straight from the jar for a texture that's firmer and more chewy. Get the right ratio. 1 cup of black rice is best prepared with 2 cups of water.

Basmati, jasmine and sushi rice: Soak 15-30 minutes, unless the recipe specifically recommends otherwise. Short grain starchy and glutinous rice (arborio): Don't soak. Ordinary polished white rice: Soak 0-15 minutes (recommended but not necessary)