Here are 2 useful recipes using wild rice:2 photos

Wild Rice Curry with Shrimp Ingredients for 6 servings: 300 g wild rice 300 g king prawns 1 tablespoon red curry powder 400 ml coconut milk 4 cloves garlic 1 red onion 2 chili peppers 2 tablespoons soy sauce 2 tablespoons olive oil 4 lemons 30 g coriander Salt to taste. 1. Pour salted water three to four fingers above the level of the wild rice and cook over low heat for 40 minutes. If the water evaporates completely before that time, add more. 2. In a deep pan, fry finely chopped onions in olive oil (or another vegetable oil). When the onions are soft, add garlic and fry for another half minute. Then add the curry powder, stir well, and cook the vegetables and spices for another two to three minutes. 3. Drain the water from the wild rice and transfer it to the pan. Pour in the coconut milk and soy sauce, mix thoroughly, and simmer covered over low heat for 5 to 7 minutes. 4. Add the prawns – either peeled or in their shells. Peeled prawns are more suitable for this dish as they require no special preparation, while raw prawns retain more of their shrimp flavor due to their shells. Choose according to your preference. 5. Pour the juice of 4 lemons, add finely chopped chili peppers and coarsely chopped coriander, stir well, and cook over low heat for another 3 to 4 minutes. **Note:** The rice will always be slightly firm in texture; you can cook it for an hour or even longer if desired. However, prawns should not be cooked for too long, as overcooking can make them tough. If the firmness of the rice is what you prefer, that’s perfect; but overcooked prawns are definitely not ideal. Warm Salad with Wild Rice, Dried Fruits, and Pistachios Ingredients for 4 servings: 7 cups water 1 cup wild rice 2 teaspoons extra virgin olive oil 1 red bell pepper 1 red onion 2 cloves garlic 1.5 teaspoons ground cumin ½ cup dried fruits ½ cup orange juice Salt to taste Freshly ground black pepper to taste 0.6 cup chopped green onions 0.3 cup green pistachios Instructions: 1. Bring the water to a boil, add the wild rice, cover, and cook over low heat for 45–55 minutes until ready. Drain. 2. Heat the olive oil in a skillet over medium heat. Add finely chopped onions and fry until soft for 2–3 minutes. Then add the bell pepper, garlic, and cumin; stir and fry for another minute. Add the dried fruits and orange juice, salt, and pepper to taste, and cook for 1–2 minutes until the dried fruits are soft. 3. Add the wild rice, mix well, remove from the heat, and add chopped green onions and finely crushed pistachios. Serve immediately.