Ingredient: Rice - Wild rice
Category: Rice
Season: All
The four species of wild rice compose the genus Zizania (common names: Canada rice, Indian rice, and water oats), a group of grasses that grow in shallow water in small lakes and slow-flowing streams.
Often, only the flowering head of wild rice rises above the water .
True rice, genus Oryza, is also a grass ; the two genera Oryza and Zizania are closely related, sharing the tribe Oryzeae.
Three species of wild rice are native to North America:
Northern wild rice (Zizania palustris) is an annual plant native to the Great Lakes region of North America. Northern wild rice is the state grain of the U.S. state of Minnesota.
Wild rice (Z. aquatica), also an annual, grows in the Saint Lawrence River and on the Atlantic and Gulf coasts of the United States.
Texas wild rice (Z. texana) is a perennial plant only found in a small area along the San Marcos River in central Texas.
Texas wild rice is in danger of extinction due to loss of suitable habitat in its limited range and pollution.
and one species is native to Asia:
Manchurian wild rice (Z. latifolia; incorrect synonym: Z. caduciflora), is a perennial native to China.
Manchurian wild rice has almost disappeared from the wild in its native range , but has been accidentally introduced into the wild in New Zealand and is considered an invasive species there.
Because commercial, paddy grown wild rice is harder and denser than true rice, it must be cooked longer to become soft enough to be eaten; it generally requires cooking for at least 45–60 minutes in a ratio of wild rice to water of approximately 1 to 3.
Because of its comparatively high cost and chewy texture it is often cooked together with true rice, often in a ratio of true rice to wild rice of 8 to 1 or 4 to 1.
Almost always sold as a dried whole grain, wild rice is high in protein, the amino acid lysine and dietary fibre, and low in fat.
Like true rice, it does not contain gluten .
However, it's called rice, it is cooked and served in exactly the same way, but needs about 45–60 minutes.
The seeds are very long and most attractive, with a shiny ebony colour, and have a subtle, smoky, nutty flavour.
It's good in salads and strong flavoured foods.
When cooked, the seeds tend to burst and split slightly , but this is quite normal, as with rice grains, it's important not to overcook them |