Unlike standard rice varieties, wild rice will not stick together. It also takes longer to cook. An answer is to boil the rice until it is almost cooked and then add it to a little pilaff of brown rice. This way you retain the unique liquorice-like flavour and slightly chewy taste of wild rice in the neat, easily handled form of pilaff.
This is an accompaniment, fine with game or calf’s kidney. To make it a vegetable course you need only add a few dried ceps (porcini) or morels to the cooking liquor.
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