When cranberries appear in the store, I know it is time to get out the wild rice. Not sure why I don’t think of it at other times of the year. It just seems to need cranberry/orange relish to go with it.
I usually cook it by itself because it always takes a lot longer than any other kind of rice – about an hour and a half, really, although directions will frequently say 45 minutes. If you want it nice and fluffy, it takes a while. But it keeps well, so I just cook up a batch and keep it in the refrigerator to mix with other grains as the mood strikes. It adds a nice nutty taste, and goes well with almonds mixed into whatever dish you are making.
As you can see, I like to sauté a big batch of celery, onions and carrots, keeping it moist with chicken broth, and then mix in some other kind of rice. Wild rice by itself is just a little too potent for my tastes.