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.
- Cook Time
- Prep Time
- 4 ServingsServings
- canola oil
- wild rice, uncooked
- Place a heavy gauge pan over high heat.
- 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!)
- 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.