I’ve been cooking wild rice quite often lately, and I really enjoy mixing it up with all kinds of dry fruit, vegetables, spices, sauces. It’s a really versatile and delicious whole grain with quite an impressive nutritional record. Here are some highlights:
First of all, wild rice is gluten free which is great for a gluten free lifestyle. It is also rich in dietary fiber and low in fat.
According to Wikipedia, when comparing wild rice to quinoa and oats in terms of a protein content, wild rice takes a proud second place (after oats) in protein content per 100 calories, while quinoa is the third. Thanks to all that protein and fiber, eating wild rice is much healthier than other kinds of carbohydrates, plus it will keep you feeling full longer taming that appetite, again thanks to all that protein and fiber.
Finally, wild rice is a great source of certain minerals and B vitamins.
Wild rice is truly a great ingredient/resource to have in your pantry, and below are the simple instructions on how to cook it.
In a medium sauce pan, combine 1 cup of wild rice and 4 cups of water (1 to 4 proportion) and bring to boil on high heat.
Reduce heat to medium or low and simmer/cook the rice for 30-45 minutes, depending on the type of wild rice you have. Cook until the rice is soft but not mushy and until most of the grain are popped. You don't want the rice to be tough and chewy, so be patient and cook just until it's of the right softness. Once the rice is cooked to the desired softness, drain extra water from the pan.