wild rice
The seed of an aquatic grass, not a true rice, with long dark, almost black grains, a chewy texture, and a nutty, slightly smoky flavor. Takes considerably longer to cook than white rice and never turns fully soft the way white rice does -- it stays pleasantly chewy even fully cooked, which is part of its appeal in soups like chicken and wild rice.
Buying guidance
Sold plain or in a blend with regular long-grain rice (labeled "wild rice blend") -- a recipe calling for plain wild rice means the pure grain, not a blend, since blends cook faster and behave differently.
Substitutions
- A wild rice blend -- cooks faster and has a milder flavor, since it's mostly regular rice.
- Brown rice -- a different chew and flavor, but a reasonable stand-in if wild rice specifically isn't available.
- Farro or another chewy whole grain -- not a flavor match, but a similar hearty texture in a soup.
Tips & common mistakes
Judging doneness by softness the way white rice is judged leads to undercooking it, since wild rice stays chewy even when fully done -- look for the grains to split open lengthwise and curl slightly, which is the real sign it's cooked through.
Storage
Keeps for a year or more, sealed, in a cool, dry pantry -- like other whole grains, it doesn't spoil quickly, but its oils can eventually turn slightly stale over a long time.