• 1/2 cup of wild rice (in class we used lake-grown, which cooks faster)
  • a pinch of salt
  • 1 Tbsp. oil
  • 1 1/2 cups water (you may need up to a cup more)


  1. Heat the oil in a saucepan, then lightly sauté the rice so it gets warm and toasty!
  2. Add 1 1/2 cups of water to the pan, bring to a boil, add a pinch of salt, and then cover the pan.
  3. Cook on low for about 20 minutes. After 10 minutes, check to see if more water is needed (you’ll know if the water is almost gone).