New This Month

Wild Rice

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


  1. 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.

  2. Remove the pan from the heat and let it stand, covered, for 10 minutes.

  3. Fluff the rice with a fork, adjust the seasoning if necessary, and use as desired.

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