Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: 2 cups
- 1/2 cup wild rice
- 1 1/2 cups water
- 1 tablespoon butter
- 1/4 teaspoon sea salt
Combine all the ingredients in a medium saucepan and bring to a boil. Stir, cover the pan, and reduce the heat to a simmer. Cook until all the liquid has been absorbed, 50 to 55 minutes.
Remove the pan from the heat and let it stand, covered, for 10 minutes.
Fluff the rice with a fork, adjust the seasoning if necessary, and use as desired.