On Oct 9, 1:54*pm, Mark Thorson > wrote:
> Jecs Duminy wrote:
>
> > Usually wild rice is cooked with long grain rice as well., Because it is
> > so expensive, I make the type that comes in a pkg and sometimes I add
> > 1cup frozen peas when it it is half cooked. It is quite good.
>
> I remember as a kid having wild rice in which the
> individual grains opened up during cooking. *That
> was really good wild rice. *The stuff I got at
> Trader Joe's didn't open up at all, and I didn't
> think it was very good.
>
> I'm wondering whether the difference may have been
> whether the rice was parched before cooking. *As I
> recall, that's part of the traditional way of preparing
> wild rice.

I get my wild rice from the Native Americans in Minnesota - that's
generally what the stores around here stock, anyway.

I rinse it a number of times and soak it before actually cooking it.
I've always had the grains open up.

N.