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Combine the rinsed wild rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Drain any excess water and set the cooked rice aside.
While the rice cooks, melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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