Any tips for cooking Long Grain Wild Rice?

I bought a big tub of organic wild rice from Costco the other day. It came with pretty basic instructions: 2:1 ratio of liquid/rice, cook for 30 minutes, etc. So tonight I tried cooking some of it with beef broth, chopped garlic, shredded carrots, etc. It WOULD NOT cook! I followed the directions (such as they were) to a "T", but it simply would not cook... I ended up cooking it for over 90 minutes and it NEVER absorbed the liquid. After I turned it off and let it sit, it eventually absorbed most of the liquid but the rice is still very crunchy/chewy... i know wild rice stays chewier, but this was beyond that. Any ideas where I might have gone wrong? The beef broth was pretty salty, would that have interfered? I have 5 pounds of the darn stuff, I would really like to make it work!!