Run cold water over the rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly.
In a saucepan, stir together the rice, broth or water, and salt. Bring mixture to boiling. Reduce heat. Cover and simmer for 40 to 45 minutes or until done and most of the liquid is absorbed from the rice. Drain off any excess liquid.
Fluff the cooked wild rice with a fork. Serve hot or store the rice, covered, in the refrigerator for up to 5 days. You also can pack the rice in a freezer container, seal, label, and freeze. Makes about 3 cups of wild rice (6 servings).