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Wild Rice

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What is it?

Native to North America, wild rice is the seed of several species of aquatic grass. Despite its name, wild rice isn’t directly related to Asian types of rice, and these days, it’s as likely to be cultivated as harvested from the wild. High in protein and fiber, wild rice has a firm texture and a nutty flavor that make it a favorite ingredient in stuffings and side dishes. It’s available in three grades: best-quality, very long-grain giant; medium-grain fancy; and short-grain select. The long grains are deeply chewy, and add interest to pilafs and plain cooked rice varieties.

How to prep:

To cook wild rice, simmer it in lots of salted water or broth, but be careful not to overcook it. Properly cooked wild rice grains should look swollen but not broken. They should remain a bit firm on the outside, but feel tender to the bite on the inside. Burst grains are a sign of overcooking.

overcooked properly cooked
overcooked properly cooked


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