Wild Rice: Call it rice or grass

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It is rice; it is cooked as rice, but is actually a grass. I am speaking of wild rice that was previously grown in North America, and it grows in shallow water and lakes, especially in the upper Midwest and Southern Canada. Today the cultivation of wild rice is improvised as it is made more insect resistant. There are three types of wild rice namely, Northern Wild Rice grown in Minnesota, Texas wild rice in Texas and Manchurian wild rice in China.

While marketing for wild rice you should be careful of getting it in sealed packages and it should be stored in airtight containers. Wild Rice has a nutty flavor and it easily melts in mouth when properly cooked. It is used for poultry stuffing, salads, and side dishes and in many other soups and casseroles.

The Wild Rice should be cooked until it is dark-colored; the slender grains split open exposing the pale interior. The rice should be rinsed properly to remove the chaff or debris. The rice and water is to be added in 1:3 ratios. The liquid is boiled properly, followed by the addition of rice, salt, and water. You can also add celery, onions, and carrots. The rice is to be cooked for 40-60 minutes until fluffy. You can also add white rice and brown rice to it for a fuller casserole. Wild rice has more protein than white or brown rice and is rich in potassium, zinc, folate (folic acid) and fiber.
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