Wild Rice unlike the name suggest is actually classified as a grain. Whilst it is rice like in appearance the grain is in not directly related to the domesticated rice we all know.
Wild Rice grains have a chewy outer with a tender grain inside with a taste that is described as 'vegetal'. Traditionally the plant was grown and gathered in Northern America, it is cultivated in shallow waters where only the flowering head of the plant rises up and out. Wildlife and in particular Ducks are known to take a particular shining to the plant.
Wild Rice is high in fibre, phosphorus, magnesium, zinc, B6 and is considered a good source of Anti-Oxidants.
Wild Rice has enough going for it to serve on its own but it is fantastic as an addition to salads, soups and even some casseroles. It has an earthiness that brings the ability to lift what may be a bland or flavour lacking dish instantly.
1 cup of Wild Rice should be combined with 3 cups of Water when cooking.
Place the Rice and water in a saucepan over a medium to high heat and bring to a boil. Then reduce the heat to a simmer and cook for approximately 45 minutes. Drain excess liquid and the Wild Rice is ready.
A good sign that the grains are cooked correctly is when a couple of grains start to split.
Typical analysis per 100g)
Energy 1505 kJ
Protein 14.7 g
Fat Total 1.1 g
- Saturated 0.2 g
Carbohydrates 68.7 g
- Sugars 2.5 g
Sodium 7 mg
Black Wild Rice
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight Container in a cool dry place
Up to 12 months if stored correctly. See label for Best Before date