It's is a long water grass's seeds. Wild rice has a flavor like a combination of what fresh mowed grass smells like and walnuts taste like - combined, but more delicate. It takes 45-60 minutes to cook, so when you do try it, keep that in mind. It does not get soft like white or brown rice, it's skin breaks open while cooking but is still has a bit of a tooth to it and it holds it's shape, a bit like aldente pasta. It's good cooked with chicken broth, onion, a little olive oil or butter, and a pinch of basil. You can also cook some wild rice separately and toss it with already cooked white rice. Don't cook them together or the white rice will disintegrate since white it takes only 20 minutes to cook. Happy cooking, and tasting!
Place the rice in a fine-mesh strainer and rinse under cold running water to clean.
Place the rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.) If some liquid remains after the rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 7321.7mg||252 %|
|Potassium 464.3mg||12 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 34.2g|
|Protein 11.4g||16 %|
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Calories per serving: 193
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