In a fine mesh sieve, thoroughly rinse the wild rice.
Combine all of the ingredients in a pot over high heat. Bring to a boil and then reduce the heat to a low simmer (few notches above lowest temperature).
Cover the pot.
Cook for about 45 minutes and then check. If tender, stop cooking and if not cook for another 10-15 minutes or until it is tender. Add additional broth if needed.
When the rice is cooked through, drain off any additional liquid and fluff it with a fork.
Notes
*Alternatively, you could use 1/3 cup wild rice and 1/3 cup parboiled long white rice. It has to be the parboiled long white rice to cook evenly with the wild rice.