Wild rice is an interesting grain. Traditionally it is harvested while in a canoe. My sister sent me this which was harvested by the Chippewa in northern Minnesota.
I cooked 100 g of it in 250 g of chicken stock (about 2/3 c of rice in about 1 & 1/3 c of stock). It cooks longer than the more usual types of rice and doesn't release starch as the grains rupture. It has a faintly nutty taste and a chewy texture.
Chicken thigh meat and fat (skinless) 1000 g
Ground course then mixed with
Cooked wild rice 275 g
Kosher salt 16.6 g
White pepper finely ground 2.5 g
Bay leaf powder 1.5 g
Thyme dried 1.1 g
Sage dried 1.3 g
Formed into 70 g patties
Cooked