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.
Popped Wild Rice
Servings
1 Servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons wild rice
- Sea salt
Instructions
- Place a small heavy-bottomed pot with a tight fitting lid over high heat. Add canola oil and wild rice.
- 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.
- 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.
I’ve done this. It’s great, not just for soup but also salad and veggies.