The call of the wild: flavorful wild rice is perfect for the holiday table—or weeknight meals - Holiday Entertaining

Sunset, Nov, 2003 by Molly Watson

Per serving: 338 cal., 45% (153 cal.) from fat; 6.3 g protein; 17 g fat (1.5 g sat.); 45 g carbo (3.9 g fiber); 586 mg sodium; 0 mg chol.

RELATED ARTICLE: Using wild rice

Cook it simply. Rinse and drain 1 cup wild rice; place in a 4-quart pan with 1 teaspoon salt and 1 quart water. Bring to a boil over high heat; lower heat to maintain a simmer, cover, and cook until rice is tender to bite, 45 to 60 minutes. Drain. Makes 2 1/2 cups.

Enhance it with easy flavorings. After cooking and draining, stir in 1 to 2 tablespoons butter and chopped parsley to taste. If desired, add 1/4 cup sliced toasted almonds or chopped toasted pecans, or 1/2 cup cooked peas.

Make a hearty pilaf. Saute chopped onion, sliced mushrooms, and sausage; combine with cooked wild rice, a little chicken broth, and white wine. Cover and bake until liquid is absorbed.

Add it to baked goods.

Substitute plain cooked wild rice for up to a third of the white rice in rice pudding; add 1/2 cup wild rice to a favorite pancake, muffin, or scone recipe.

Pop it for a great snack.

In a 4- to 5-quart pan over medium-high heat, heat 1 inch vegetable oil to 375[degrees]. Add 1/4 cup uncooked wild rice. Rice should pop at once; working quickly, use a slotted spoon to transfer rice to paper towels to drain. Sprinkle with salt and pepper to taste. Makes 1 1/4 cups.