Bring 1 cup of wild rice to boil in 3 cups of water or stock. Cover and simmer for 50 minutes, until kernels blossom, turning puffy and tender. Drain, add salt, season to taste. Serve hot or cold.
Set wild rice on the stove with a generous amount of water and bring it to a boil. Put the top on and turn the burner off. Leave the rice in the hot water, undisturbed and the next morning it is done. This method yields very fluffy wild rice.
Yes it is! Wild rice is high in fiber, low in fat, rich in protein and stacked with minerals and essential vitamins such as riboflavin and niacin.
Wild rice is America’s only native grain, grown in Northern California and the Great Lakes Region. Technically a cereal grain, it’s one of the most nutritious whole grains available. Wild rice is the edible grain of the plant, Zizania Aquatica and is harvested annually.
Certified organic wild rice must be grown in accordance with strict USDA standards. Organic wild rice production requires the use of only organic fertilizer, and strictly limits the use of pesticides and herbicides.
Wild rice has a long shelf life. If kept in an airtight container in a cool dry place or in the refrigerator, raw/uncooked wild rice can be stored for years.
Cooked wild rice can be stored in the refrigerator for up to one week. To freeze, place the cooked rice in a freezer bag and remove excess air. It will last for up to two months.
When the surface of the bran layer of wild rice is scratched, it permits more rapid absorption of water and quicker cooking times. Scarification does not affect the nutritional profile of wild rice.
No, black rice is a term that includes wild rice, along with other varieties like Forbidden rice and Indonesian black rice. They are grouped under the term black rice because they are all very dark in color.