Wild rice can be used to add colour, flavour, and texture in rice pilafs and soups, or enjoyed as a side dish. It also makes a delicious addition to salads and stuffings.

Check the cooking time and water measurement for foraged and commercial wild rice. They are different because the foraged wild rice has its bran layer partially removed.

Cook 1 cup (164g) of foraged wild rice in 1 3/4 portions (414ml) of water for 45 minutes. One cup of commercial wild rice requires 1 hour (sometimes an 1 hour and 10 minutes) to cook in 2 1/2 portions (591.4ml) water. Be sure not to overcook the grains, as this will cause the rice to become too starchy.

Wild rice is cooked when it is tender and fluffy and when some of the grains have split. It should not be mushy; ideally, when it is done the liquid will be totally absorbed. If liquid remains, drain it, measure it (reserving it for stock), and next time add that much less liquid.

If you find the chewy texture or nutty, smoky flavour of wild rice too intense on its own, use it in combination with other types of rice and grains to subdue it, or experiment with more delicately flavoured varieties.