How To Make: Oven-Baked Wild Rice

Never forget rice cooking on the stovetop ever again by using this simple oven-baked method to cook wild rice instead. 

We've all been there, right? You put rice on the stovetop to cook, start doing something else, and before you know it, your house is filling with smoke. Oh wait, that's just me?

Wild rice typically takes a long time to cook on the stovetop, so it's easy to see how you might forget about it. Enter in this oven-baked recipe. It's not any faster than the stovetop method (and quite possibly takes a bit longer, if I'm being honest), but the result is evenly cooked wild rice that's ready to be used in another recipe or served up on its own as a sidedish. I tend to make my wild rice with water to keep my options open with the leftovers (have you tried wild rice porridge yet?), but you can easily add a punch of flavor by cooking the rice in your favorite stock of choice (chicken, vegetable, or beef).

Oven-Baked Wild Rice (printer-friendly version)

1 cup wild rice, rinsed
2 cups water

1. Preheat the oven to 350 degrees.
2. Place in the rinsed wild rice in a 2-quart casserole dish. Cover with 2 cups water. Place the lid on the casserole and bake in the oven for 1 hour.
3. Remove from the oven and fluff with a fork. Add more water if necessary. Bake for an additional 30 minutes.
4. Remove from the oven and serve immediately.