Baked Wild Rice
Tender, nutty grains prepared with hands-off oven reliability
Why This Recipe Works
Moving wild rice to the oven ensures even heat distribution, resulting in perfectly tender grains with a consistent nutty chew. This hands-off method is ideal for busy kitchens, as it frees up the stovetop for other dishes.
Instructions
Adjust the oven rack to the middle position and preheat to 375°F. Spread the rice evenly into an 8-inch square baking dish.
Bring the water, butter, and salt to a boil in a medium saucepan over high heat. Keep the pot covered while heating so the water doesn't evaporate, which ensures the rice cooks with the correct amount of liquid.
Pour the boiling water mixture over the rice and stir once to distribute. Cover the dish tightly with a double layer of aluminum foil to trap the steam effectively.
Bake until the rice is tender, about 1 hour 5 minutes to 1 hour 15 minutes.
Remove the dish from the oven and let it stand, still covered, for 5 minutes to allow the grains to finish absorbing any remaining moisture.
Remove the foil and fluff the grains with a fork. Serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 4 days.
Can I make this ahead of time?
Wild rice can be made up to 2 days in advance; reheat with a splash of water to restore moisture.
What substitutions can I make?
- unsalted butter: extra-virgin olive oil
