Name: Fried Wild Rice
Yield: 4
Ingredients: 1 cup (250ml) uncooked wild rice; 15 mL (1 tbsp) sunflower oil; 5 mL (1 tsp) wild ginger, finely diced; 5 mL (1 tsp) wild garlic, finely diced; 60 mL (¼ cup) ramps, white and light green part only, finely diced; 250 mL (1 cup) canned sweet corn kernels; 85 mL (⅓ cup) dried cranberries; 15 mL (1 tbsp) soy sauce; Salt and pepper to taste

The recipe

Serves 4

Timeabout 40 minutes

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

1 cup (250ml) uncooked wild rice
15 mL (1 tbsp) sunflower oil
5 mL (1 tsp) wild ginger, finely diced
5 mL (1 tsp) wild garlic, finely diced
60 mL (¼ cup) ramps, white and light green part only, finely diced
250 mL (1 cup) canned sweet corn kernels
85 mL (⅓ cup) dried cranberries
15 mL (1 tbsp) soy sauce
Salt and pepper to taste

Directions

Cook the rice

Bring 1 L (4 cups) of water to a boil in a medium-sized pot.
Add dry wild rice and simmer for about 40 minutes, or until the rice just starts to open and is chewy.
Remove from heat, strain in a fine-mesh sieve, and run under cold water to stop the cooking process.

Fry and finish

Heat a large skillet over medium-high heat.
Add sunflower oil, wild ginger, wild garlic, and ramps, and sauté for 2 minutes.
Add sweet corn kernels and dried cranberries, and sauté for another minute.
Mix in the cooked wild rice.
Add soy sauce and toss.
Scrape the bottom of the pan to mix up all the tasty bits.
Remove from heat and season with salt and pepper to taste.

By Health Canada. Recipe from Canada's Food Guide.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Wild rice: Forms the chewy, firm bulk of the dish once cooked and fried.
Sunflower oil: Conducts heat in the skillet and carries the aromatics, helping them sauté evenly.
Soy sauce: Adds salty, savoury flavour and colour as it toss-cooks onto the rice.
Dried cranberries: Add sweetness and a chewy, tart contrast to the savoury rice.
Sweet corn kernels: Add sweetness and a tender, juicy bite to the fried mixture.

The step that matters

Cooling the rice after simmering. Running the rice under cold water stops the cooking so it stays chewy rather than turning soft and mushy. Rinsing also removes surface starch, so the grains stay separate and fry rather than clump in the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Fried Wild Rice