(This recipe is based on the cultivated wild rice widely available in supermarkets. Real, Native American wild rice would cook in much less time.)
- 1 cub wild rice
- 4 cups chicken stock (or water)
- 1 tsp salt
- ½ cup minced white onion
- ½ cup minced carrots
- Mix all ingredients and stir well.
Put lid on the black cooking pot and place in the Sport solar oven. Clip the clear lid to the oven. Face into the sun and then rotate clockwise 30 degrees. Relax and do other things. This rice can be left unopened the entire cooking time. The rice will be done when the black grains have burst open exposing the whitish-gray interior part of the seed and also will have curled into ringlets. Once done, the rice and be left in the oven to stay warm until time to serve or it can be taken out and reheated later in the oven.
Cooking time – up to 6 hours.
Serves 6 – 8