Black wild rice is native to the United States. It is the harvested seed of a grass that grows in shallow water, with a chewy texture and complex, earthy flavor. According to NATIFS, “For thousands of years, Indigenous peoples have harvested wild rice as a staple food, using traditional techniques that are passed down through generations.” It’s different from black Forbidden Rice, which is an heirloom grain from China. Black wild rice benefits from an overnight soak to give the seeds time to plump before cooking. This recipe is from The Unofficial Yellowstone Cookbook.
Learn more about wild rice at the North American Traditional Food Systems website. While you’re there, consider making a donation.
Servings: 4 serving
Cost: $2
Black wild rice benefits from an overnight soak to give the seeds time to plump before cooking.
Ingredients
- 1 cup black rice or other wild rice
- 1 cup water
- 2 cups poultry or vegetable broth or stock
Instructions
- Rinse the rice, cover with water and let soak overnight.
- Drain the rice. Bring 1 cup of water and the stock to a boil in a large saucepan. Stir in the rice, reduce the heat to medium and simmer for 20 to 30 minutes or until tender, firm and chewy, but not crunchy.
- Remove from heat, cover and let rest for 10 minutes. Drain, and save any water left in the pan to use as wild rice stock.
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