Did you know that September is National Rice Month? Well now you do! Celebrate this ubiquitous food by experimenting with North America’s indigenous rice: Wild Rice. As strange as it may be, wild rice is not exactly a rice, rather it is classified as a whole grain. That doesn’t mean that you can’t try it in dishes that traditionally use regular old white rice, such as a pilaf or even try using it in a cold salad.
Wild rice has a higher protein content than other rice and also a good source of minerals such as magnesium, manganese, phosphorus, zinc and also B vitamins such as niacin. It is naturally gluten-free and a great source of antioxidants as well.
Some other interesting facts about wild rice: you can pop it just like pop corn by heating some in some oil until it pops! To cook wild rice, use a 1:3 ration of dry wild rice and liquid (water or stock) and heat until it boils. Reduce the heat, cover and simmer for about 35-50 minutes or until the rice starts to burst.
For more information and recipe ideas check out the Whole Grains Council website.
