Basic wild rice from How to Cook Everything Vegetarian (10th Anniversary Edition): Simple Meatless Recipes for Great Food (page 418) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KCKB on February 08, 2026

    Made this to pair with the roasted Brussels sprouts from the same book, but it turned out too salty for my palate. Used Better than Bouillon - next time I will use less. ETA: I ended up making a batch of plain brown rice to mix with the wild rice into a pilaf, to cut the saltiness.

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