How I make this depends entirely on what KIND of wild rice I can get: the cultivated "wild" rice from the grocery store (on the right in the above photo), or the truly wild stuff that a friend sends me from Nebraska (on the left in the above photo). The store-bought stuff has a different texture - more twiggy and stick-like even when cooked. The Nebraska rice seems to cook up a little softer. Therefore, if I've got the real stuff from Nebraska, I'll make it with just wild rice, but if I have to use cultivated "wild" rice, I mix with regular long grain white rice, although I end up having to pre-cook them separately.

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