In a saucepan, combine 1 cup wild rice with 3 cups water. Add a pinch of salt and aromatics if you like (bay leaf, garlic clove, etc); bring to a boil. Boil rapidly for 5 minutes. Reduce to a gentle simmer, cover, and cook until the water is absorbed and the rice is tender, 45 to 50 minutes. Fluff with a fork and serve.

Rancho Gordo has led the revival of interest in Heirloom Beans. With a focus on products indigenous to the New World, or The Americas.

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