The next few recipes (1980) are from a Native American recipe collection. Though I have not tried these, you may find one that will become a 'favorite' to you and yours.

WILD RICE: Basic Cooking Procedure

Makes 1 and 1/2 cups cooked rice.

Rinse 1/2 cup wild rice with cold running water; drain. Heat rice and 2 cups water in medium saucepan, stirring constantly, to boiling. Reduce heat. Simmer, covered, stirring occasionally, until rice is tender, 40 to 50 minutes. (Add small amounts of water if needed.) Drain; rinse with cold running water.

WILD RICE SOUP

MAKES 7 TO 8 SERVINGS (ABOUT 1 CUP EACH)

4 to 4 and 1/2 cups Chicken Stock
2/3 cup wild rice, rinsed
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 strip thick-sliced hickory-smoked bacon, diced
3 tablespoons UNsalted butter, softened
1 to 1 and 1/2 cups heavy cream
1 tablespoon all-purpose flour
Salt
Freshly ground white pepper
2 tablespoons minced fresh parsley

Make Chicken Stock (or used canned)

Saute rice, onion, celery, carrots and bacon in 2 tablespoons of the butter in Dutch oven until vegetables are crisp-tender, about three (3) minutes. Stir in 4 cups of the stock. Heat, stirring constantly, to boiling; reduce heat. Simmer, covered, stirring occasionally, until rice is tender; about 40 minutes.

Stir in 1 cup of the cream. Mix remaining tablespoon of butter and flour in small bowl; whisk into soup. Cook, stirring constantly, until soup thickens and bubbles for one (1) minute. Stir in part (or all) of the remaining 1/2 cup stock and 1/2 cup cream if thinner soup is desired. Season to taste with salt and pepper. Serve immediately, sprinkled with parsley.