A good old brown paper bag is still the best thing to use to drain your fried ingredients on. Wild Rice Wild rice is not really rice, it's the seed of a grass. When you prepare it, forget everything you know about cooking rice, because it's not the same thing. Wild rice is native to North America, and Native Americans were eating it long before settlers brought white rice here. Usually, when you cook rice, you use two cups of liquid for each cup of rice.
Wild rice cooks more like pasta - cook it in lots of boiling water with some salt.
Cook the wild rice until the grains pop open, the cooking time differs depending on where the wild rice is from, but it will take at least 30 minutes. I like to serve wild rice with fowl or wild game, and it's very easy to form wild rice into little cakes. We have all made a dish that just didn't taste right in the end - it needed a little kick or a flavor boost. Salt and fat are actually the ideal flavor boosters, but if you're trying to eat healthy, you wouldn't want to add a big amount of either one to your recipe. Next to salt and fat, acidic liquids also work well as flavor boosters.