Comments on: Quick whole grain breakfast: Wild rice and yogurt parfait

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Fri, 22 Jan 2010 23:31:52 +0000

From Lorna Sass’s cookbook, Pressure Perfect, I cook the wild rice in my pressure cooker for 25 minutes. 1 cup rice to 4 cups water, along with a tablespoon of olive oil to keep the foam down. I then quick release by running the pressure cooker under cold water.

I am not sure what kind of pressure cooker you have, and depending on the style of the pan, you may need to use a different technique. Pressure Perfect is a great book for basics, including cooking whole grains and beans.

By: Shauna

Shauna — Fri, 22 Jan 2010 22:31:35 +0000

Please share how you cook your rice in the pressure cooker. I live in MN and have a stash of wild rice that I need to use, and I also have a pressure cooker that I have used very little because I just haven’t taken the time to figure out what works.

By: Kitchen Gadget Girl

Kitchen Gadget Girl — Wed, 02 Dec 2009 23:46:11 +0000

I swear, it is really tasty! I just don’t recommend cooking your wild rice in chicken broth

Thank for the link to your explanation of cultivate vs natural wild rice, I appreciate the additional information. When I visit ND or MN, I always try to bring a few bags home of the natural stuff, you can definitely taste the difference.

By: Alanna

Alanna — Mon, 30 Nov 2009 20:42:50 +0000

Ha! As a Minnesotan by birth and by heart, I thought I’d eaten wild rice every way there was to eat it. But not this! I’m so intrigued —

BTW if your readers are interested in the difference between cultivated wild rice (which is what you nearly always find in stores) and natural wild rice, I’ve got pictures / descriptions below this recipe for wild rice salad, http://kitchenparade.com/2003/08/wild-rice-salad.php.