How to Cook


Wild Rice (Ojibwe: Manoomin, the “good seed”) is the seed of an aquatic grass “zizania aquatica” that grows wild in the lakes and streams of parts of Canada and the United States and is the only grain indigenous to North America.


  • 1 cup Manoomin
  • 1/2 tsp. Sea Salt
  • 4 cups of water (or vegetable, chicken or beef stock)


  • Place wild rice, water (or stock), and salt in a saucepan with a lid over medium-high heat.
  • Put the lid on and bring it to a boil.
  • Turn the heat down to low and let is simmer for 30-45 minutes. *You will know when it is cooked when some of the kernels burst open
  • Drain excess liquid and serve.


  • At Tea Horse, we cook our Manoomin for 30 minutes or less, as we prefer it cooked al dente (cooked just long enough so that it is neither hard nor soft but is firm and slightly chewy)
  • If you prefer, you can use a combination of water and stock.