Popped Wild Rice

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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.

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  • 4 ServingsServings


  • 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.