For millenia, Indigenous peoples have enjoyed this crop by stewing the grains with deer broth and maple syrup, and then used like a stuffing for wild game.
3 cups broth
Pinch of sea salt
1 tbsp maple syrup (optional)
Rinse rise thoroughly with cold tap water.
Bring three cups of broth (or substitute with water if you wish) to a boil.
Add rice, salt and maple syrup (if using) and simmer on low, covered, for 45-50 minutes, until grains are beginning to split open.
Remove from heat and let stand uncovered for ten minutes.