Wild Rice has often been called "The Caviar Of All Grains." It has a distinct nutty taste and a wonderful texture, making it one of the most sought after rices in the world. Wild Rice is dark brown to black in color. When cooked, it seems to blossom like popcorn, exposing a bit of the lighter colored grain inside. Wild Rice is low in fat and a good source of protein. Interestingly, Wild Rice is not really a rice, it is the seed from an aquatic grass which grows "wild" in isolated lakes and river beds within North America.
Wild Rice can be used in both hot and cold dishes and with both savory and sweet dishes. Wild Rice is often served with game, such as venison or pheasant. Wild Rice is fabulous in both creamy and broth based soups and pairs wonderfully with mushrooms. It makes a hearty addition to both vegetarian and beef burgers. Add dried cranberries for a sweet and savory side dish. Wild Rice works well in chilled salads, particularly when combined with diced apples. Try as a healthful dessert rice pudding or in pancake batter.
Add 1 cup of rice to 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45-50 minutes. Fluff with a fork before serving. Yields 4 cups cooked.