A Wild Rice Question

[Shel_B]

I want to make a baked pilaf with long grain brown rice and cultivated wild rice. Will the two ingredients cook at about the same rate? Can I bake them together?

[haresfur]

Sure.

[dcarch]

May not be, they may get cooked differently. different time and different water amount.

dcarch

[rotuts]

try a small test batch and taste each component. that would give you the info you want.

[Shel_B]

try a small test batch and taste each component. that would give you the info you want.

Well, that's what I did last night. I boiled the wild rice for about ten minutes, let it cool, and then added it to the uncooked brown rice which was already in the baking dish. Added the appropriate amount of hot stock, and put the dish in the oven for the usual amount of time/temp for the brown rice.

The results showed that the cultivated wild rice needs to be cooked a little more than the brown rice in order to obtain the desired texture and flavor. The ten minute pre-boiling of the cultivated wild rice was not quite enough, so next time I'll pre-boil it for longer (maybe twenty minutes) and see what the results are.

[DTBarton]

I've found that wild rice takes at least an hour to get to the consistency that I like. I cook it until the grains pop open and get a little more tender.

[gfweb]

Maybe a pressure cooker would speed things up.

[JoNorvelleWalker]

I would not cook the grains together in the same pot. And I'd use a pressure cooker if I had a working one.