- 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)
- Heat the oil in a saucepan, then lightly sauté the rice so it gets warm and toasty!
- Add 1 1/2 cups of water to the pan, bring to a boil, add a pinch of salt, and then cover the pan.
- 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).