Wild rice is not rice at all, but the seeds of an aquatic plant. The
wild rice we see in specialist grocery stores today are most probably
imported from the lake regions of Minnesota in the United States where
it has been harvested for centuries by the Native American Indians.
Though wild rice is mostly associated with the United States and
Canada, varieties are also grown in areas of Africa, Southeast Asia,
and Southern China.
Cooked wild rice has a rich nutty flavour, sometimes described as a
smoky flavour, and a texture that is delightfully chewy. The slender,
elongated grains are usually about one-half inch in length and almost
black in colour with some touches of green. Premium grades of truly
wild, uncultivated wild rice sold in gourmet markets can be as long as
one-inch and the colours can vary from medium brown to nearly pure
black.
Natural wild rice can be pricey, but is well worth the money.
It is a good source of phosphorus, magnesium, potassium, zinc, thiamin,
riboflavin and niacin and contains almost double the amount of protein
compared to normal white or brown rice. It provides a perfect, filling
meal for those who are reducing calories; one cup of cooked, wild rice
contains only 130 calories whereas a cup of cooked regular rice
contains twice as much.
To cook, rinse one cup of wild rice well, removing any loose
husks. Measure 3 parts water to 1 part wild rice. Bring to a boil, then
cover and simmer until the water is absorbed and the rice is fluffy and
tender, about 35 to 55 minutes. Cooking time varies according to the
variety and how it was processed; generally, if it’s really dark black
it takes longer. If desired, add another grain like barley to the rice
at the beginning, or add jasmine rice or some other white rice after
the wild rice has cooked for 20 minutes.
If you want the rice to be softer, add more water at the
beginning and cook for about an hour. The husks may loosen from the
grain, but the nutrition and crunch will still be there. Be careful not
to overcook as the wild rice will lose its fragrance and characteristic
robust texture, and may coagulate due to the starch that is released.
Don’t add salt to the cooking as this could destroy the natural, nutty
taste of the rice ? you can always sprinkle some over after it has
cooked. Fluff gently before serving.
You can use wild rice in any recipes you usually use regular rice for,
especially if the recipe calls for the rice to be cooked separately
first. If you’re going to use it in a stuffing, stew, soup, casserole,
or salad, don’t boil it until it’s mushy.
Wild rice pairs well with pork, venison, poultry, especially
game birds like duck, and with shellfish. It’s often served plain, with
a knob of butter, but you can mix it with nuts, bacon, hearty greens,
wild mushrooms, colourful vegetables, dried fruits, or fresh fruits, in
both salads and cooked meals. It can be added to soups and stews to add
texture and flavour; makes a brilliant stuffing for poultry as well as
tomatoes, squash and green pepper; can be used in quiches and of course
rice pilaf. It’s also used in desserts, such as classic rice pudding.
Fig and cashew nut pilaf
A heady mix of garlic, cardamom, cinnamon, ginger, cloves, orange
juice, figs and cashew nuts, mixed with wild rice and served with
coriander yoghurt.
Mushroom rice
Mushrooms and wild rice are a perfect pair. In this recipe you combine
it with black pepper, lentils and basmati rice for a delicious
vegetarian meal.
Prawn, mango and butternut curry
A quick and easy meal that’s loaded with all the good stuff.
Prawns, curry sauce (ready made), cream, mangoes, butternut and cherry
tomatoes are cooked together and served on wild rice.
Chicken roll with orange sauce
A meal fit for a king. Whole, deboned chicken is stuffed with wild
rice, pecan nuts, apricots, ham and chives, rolled up and roasted to
perfection. Served with an orange juice and Grand Marnier sauce.
Wild rice and kingklip salad
Dip slices of kingklip in egg and sesame seeds and fry until done.
Then make a salad with it, adding tomato, cucumber, wild rice, garlic
and soy sauce. Healthy and delicious.
Spicy peppe
Wild rice makes an excellent stuffing for vegetables such as green,
yellow or red peppers. Mix with garlic, feta, basil, tomato and chilli
and bake.
Sole with mushroom sauce
Sole fillets are poached in white wine and served with assorted
mushrooms, asparagus and toasted pine nuts on a bed of wild rice.
10 things to do with wild rice
Roast chicken with rice and apricots
Rice dropscones with ratatouille
Prawn, mango and butternut curry
Salmon trout and wild rice kedgeree
Roasted poussin with rosemary stuffing