Combine the wild rice, salt, and water in a saucepan. Bring to a boil, reduce heat, cover and simmer until kernels are open ...

Though sometimes called "Canada rice," wild rice is technically a grain from a type of grass, not actual rice. And while both wild rice and "forbidden" black rice are delicious, they're two ...

Add the cooled rice, pecans, parsley, celery, oranges and scallions. Taste and adjust the seasoning, if desired. Serve cold or at room temperature. This is also great cooked diced chicken added to it.

This high-protein tub of goodness, which tends to be eaten cold, can be heated up to create more new and interesting meals ...

In a medium pot, combine the wild rice, a hefty pinch of salt and 6 cups water. Bring to a boil, then reduce to a simmer. Simmer for 35 to 45 minutes, adding water as needed. When the rice is ...

3. Heat 1 tablespoon oil in a pan over high heat and sear tuna, about 4 minutes on each side. Drain tuna on a plate lined with paper towels, cut into pieces and set aside. In the same pan, add 1 ...

This salad is leagues better than the alternative: scarfing an apple with peanut butter at 3 p.m. when I realize lunch is long gone and I need to tide myself over to dinner.

Stir in a large pinch of salt and wild rice; return to a boil. Reduce the heat to low and simmer, uncovered, for 1 to 1 1/2 hours, until rice is tender. Drain and let cool.

Combine the wild rice, 1 teaspoon salt and 3 1/4 cups water in a large, heavy saucepan. Bring to a boil; lower heat; and simmer, covered, until liquid is absorbed, 45 to 50 minutes.

Rice is relatively bland, so the dressing makes every bite shine. Plus this grain loves to absorb liquids, so if there are any leftovers this salad will soak up the extra dressing.