Wild rice works particularly well in salads, as it tastes just as good cold, is nutritious and helps to bulk out other ingredients, but for something warmer try Karen Burns-Booth's Cranberry-glazed roast turkey breast with wild rice stuffing.
As well as being cooked in boiling water, wild rice can be fried in oil until the grains puff up. This puffed rice is crispy and can be used as a garnish for all sorts of dishes to add crunch, such as Paul Foster's Duck hearts with pickled blueberries, fennel and wild rice.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in