"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Rinse wild rice under running water using a strainer or in a bowl of water; drain. Bring wild rice, water and salt to boiling in heavy saucepan; reduce heat and simmer, covered, until kernels open and are tender but not mushy, 45-55 minutes. Drain.
Variation: Substitute chicken or beef broth for water in cooking wild rice; omit salt.
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