2 1/2 cups water
1/4 teaspoon salt
Brown sugar or pure maple syrup
1/2 cup dried cherries
1/2 cup chopped hazelnuts, lightly toasted
Milk, soy milk, or cream
Wild rice has been a staple for the Ojibwa, Chippewa, and Algonquin people for thousands of years. Native Americans in the Great Lakes region still use wild rice in just about everything: cakes, breads, omelets, muffins, casseroles, pancakes, and so on. The dark, robust grain (technically an aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in protein, minerals, and B vitamins than wheat, barley, oats, or rye.
When shopping for wild rice, you might notice a light brown "wild rice mix" as well as the more familiar dark variety. This paddy-grown grain is not the same thing as authentic Native American wild rice. It is lighter in color and milder in flavor-and cooks in less time and with less water If you make this recipe with "wild rice mix," cook it as you would any long-grain brown rice.