Move over popcorn, popped rice is the latest snacking trend. Wild rice is a dried seed, not a grain, so it pops up like popcorn. And like its snacking cousin, it’s just as easy to make.
Use only extra long wild rice--not a rice blend--in this recipe since wild rice seeds are completely dried. Store popped wild rice in a closed container at room temperature for up to 3 days.
Popped wild rice makes a great snack, a topping for soups, or in salads like our Winter Beet Salad with Popped Rice.
- Cook Time
- Prep Time
- ½ CupServings
- 3 tablespoons extra virgin olive oil
- 3 tablespoons wild rice
- Sea salt
1. Place a small heavy-bottomed pot with a tight fitting lid over high heat. Add canola oil and wild rice.
2. Cover and shake the pan occasionally, similar to making popcorn. When rice starts to pop, turn off heat and shake pot a few more times. Once popping stops, transfer rice to a bowl and sprinkle with sea salt.
3. Store cooled popped rice in a covered container at room temperature for up to 3 days. Serve as a snack, a topping for soups, or in salads like our Winter Beet Salad with Popped Rice.