Wild rice
Document Actions
|
|
Wild rice Not true rice at all but an aquatic grass, which grows wild but is also cultivated. The grains are long and slim and range in colour from dark brown to black. It is grown in the U.S.A., both in California and Minnesota, see U.S.A. Rice Growing States, and Canada. It is often mixed with other types of rice such as white or brown long grain and basmati. |
| For gourmets and connoisseurs - American wild rice Wild rice has a great variety of uses and the slender, dark grain can be found time and again in popular ethnic cuisine. Wild rice is often used as a stuffing for meat and poultry, as a basis for light salads, as an addition to soups, in fruit muesli mixtures and of course as a classic accompaniment. Because wild rice is more expensive than other types of rice, despite being cultivated, it is often best to use rice mixtures. Wild rice looks particularly attractive when mixed with white long grain rice, in salads for example where its distinctive flavour comes particularly to the fore. The low fat content of wild rice means that it can be stored for a particularly long time. It will keep practically forever in dry, airtight containers. When cooked wild rice can be stored in a refrigerator for up to one week and frozen for up to 6 months. |
| TIP: It is not advisable to mix wild rice with other types of rice because they all have different cooking times. It is better to obtain rice mixtures available commercially. These contain naturally pre-treated wild rice grains that have comparable cooking times to American parboiled long grain rice. |