Put the rice into a large bowl and cover with cold water. Stir until the water becomes cloudy, then drain and repeat until the water is nearly clear. Soak the rice for 30min.
Step 2
Heat butter in a large pan. Add onion, cover and cook over the lowest heat for about 10min until softened. Add garlic and a generous amount of freshly ground black pepper; cook for another min until fragrant.
Step 3
Drain rice through a sieve and rinse until water runs clear. Add to pan and cook for 2min, stirring. Pour in stock and 1tsp salt. Bring to the boil, cover and simmer for the time stated on the pack, stirring occasionally, until the rice is
cooked al dente – tender, with a hint of bite at the centre – and all the liquid has been absorbed (about 12-15min).
Step 4
Remove from the heat; fluff up the grains to separate. Cover the pan with a clean tea towel, replace the lid and allow to stand for 5min. Stir through the parsley and lemon juice and serve immediately with the extra lemon wedges.
Wild rice takes longer to cook than basmati… so buy a mixed bag of wild and white rice where the outside of the wild grains has been scratched to make them cook at the same rate as the other grains.
GET AHEAD The rice can be made ahead and kept warm for up to an hour; complete the recipe up to the end of step 3, transfer to an ovenproof dish, add 4tbsp boiling water, cover with foil and put in the bottom of an oven preheated to 50°C (30°C fan) or on its lowest setting. Stir through remaining ingredients before serving; add a splash of hot water if it looks dry. To serve cold, leave to stand for 5min as in step 4. Spread out on a large rimmed tray to cool down quickly. Once cool, transfer to a mixing bowl, cover and chill. Remove from the fridge and stir through the remaining ingredients 30min before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
