It’s been too long since I wrote a food post here.

“Eat well on a tight budget” articles are all the rage in this tough economy. I have a few of my own diaries in mind on that topic, but today I felt inspired to write about one of my favorite winter foods.

As you may know, wild rice is not really rice; it’s an aquatic grass that “towers over other grains when it comes to amounts of protein, minerals, B vitamins, folic acid, and carbohydrates.” Wild rice is often considered a luxury food, but if your local grocer has it in the bulk food section, the price per meal may be more reasonable than you think.

You don’t need to soak wild rice before cooking. Just rinse and add to a pot with approximately 2 parts water (or a little less) to 1 part rice. Bring to a boil, reduce heat, cover and simmer until some of the grains have split, about 25-40 minutes depending on the type of wild rice. Don’t wait until all the grains are split–you’ll overcook it. If there is any extra water in the pot, drain the rice before proceeding with your recipe.

After the jump I’ve posted recipes for my two favorite wild rice dishes.