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Suggest a better descriptionWild rice was a staple food of the Souix and Chippewa Wild rice is the only grain native to North America Wild rice is Minnesotas state grain. There is no difference in characteristics of wild rice grown in paddies or in lakes and rivers. Paddy development provides excellent breeding grounds and habitat for waterfowl and other wildlife. Wild rice can be stored indefinitely in tightly sealed containers 1 cup of raw wild rice makes 3 to 4 cups cooked wild rice. Wild rice has food values similar to those of winter wheat, corn and oats, except that wild rice has has a higher protein content and less fat. And wild rice is also comparable in fiber. Equivalents for wild rice 1 lb. of wild rice measures about 2 and 3/4 cups. 1 cup of wild rice increases to about 4 cups when cooked(enough for 6 servings). 1 lb. of wild rice will expand to 10 to 12 cups when cooked, or enough to feed 20 to 24. Wild rice generally costs less than 50 cents per serving, unless youre paying $15 a pound Production of Barron Specialties Lee Barron - Webmaster Barron Specialties ~-- 1020 West Second Street --- Thief River Falls, Minnesota 56701 Phone: 1-800-424-5172 or 1-218-681-6901 Fax: (218)681-4928 Last Updated: 06/15/98 03:18:48 MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: http://www.barronspecialties.com/recipes.htm By Barb at PK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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