Wild rice was called rice by early explorers because they found it growing in water, but it is not really rice. It is actually the seed of a marsh grass. This long, slender grain, dark to light brown in color, is the only cereal grain native to North America. It has a chewy texture and nutty, earthy flavor. Wild rice grows wild in the lakes of Minnesota, where it is harvested by local Indians, and is also commercially cultivated in California. It can be ground into flour and used in combination with white flour to make bread, pancakes, muffins and baked goods.

Wild rice should be thoroughly rinsed before cooking to remove any debris remaining after processing. To rinse, place raw rice in a bowl with cold water, stir and allow it to sit until the debris floats to the surface. Remove the debris and drain. Wild rice requires longer cooking than other rices. Avoid overcooking, because it will lose its characteristic chewy texture.

To make 3 cups of wild rice, bring 2-1/2 cups water to a boil in a medium saucepan over medium-high heat. Add 1 cup rinsed and drained wild rice and 1/2 teaspoon salt. Return water to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes until all the water is absorbed and the rice is tender.