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Popped Wild Rice


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Popped Wild Rice


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Popped Wild Rice

Popped rice is a fun garnish for soup and salads. (Most grains will pop when heated in hot oil.) Wild rice has a nutty flavor that pairs well with mushrooms, root vegetables and assertive salad greens such as arugula, spinach and water cress.


  • Prep Time : 1 min
  • Cook Time : 5 min
  • Ready Time : 6 min




  • canola oil
  • wild rice, uncooked


  1. Place a heavy gauge pan over high heat.
  2. Add ½ inch of neutral oil to the pan (I use canola oil). When the oil is at 450, add 1 tablespoon of rice. The rice will expand and double in size. (Wild rice is small and will not pop as big as corn!)
  3. Skim the popped rice and transfer to a paper towel lined sheet pan. Add more rice to the oil and continue popping the rice until you have enough for garnishing the soup.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




One Response to Popped Wild Rice

  1. I’ve done this. It’s great, not just for soup but also salad and veggies.

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