Plain ole dirty rice is a good thing. Add the earthy, nutty taste and toothsome texture of wild rice, and you have something even better.
Cooks' Note
When cooking rice, I find that covering the surface of the water with a piece of waxed paper or parchment paper cut to fit the shape of the pot helps keep the rice moist and makes it cook more evenly. For more moisture and a richer flavor, stir in a cup of diced sautéed or roasted eggplant when you add the stock.
