Wild rice is not a rice, its a grain of a wild
grass. Wild rice is prized for its nutty flavor and the texture that
it brings to a dish. The grain ranges in size from 1/2 inch to
almost 3 inches and varies in color from deep cream to almost black.
Wild rice is more expensive than white as there
is a limited supply. Often cooked separately and then mixed with white or
brown rice it is a great accompaniment to poultry, fish and game dishes.
Wild rice must always be washed before cooking, and then must be gently
simmered in a ratio of 3 parts stock or water to one part rice for 45
minutes or until the rice blossoms open. This is when the seed pops
open revealing the soft light gray inner parts of the grain. The use
of herbs like thyme, parsley and rosemary often are used in the cooking
process to add aroma and flavor.
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