Chewy in texture and wonderfully nutty in flavor, wild rice isn't really a rice, but a long-grained marsh grass. Native to the northern Great Lakes area, it's harvested by local Indians and also commercially produced. Wild rice can be boiled or baked and it makes a great accompaniment for poultry, duck and game meats. It's also ideal for mixing into salads, casseroles, pilafs and stuffings.
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