Wild Rice - Rice, Grain or Grass?

Wild Rice is more precisely the seed of a native North American long grain marsh grass rather than a true rice or grain. Northern wild rice, Zizania palustris, is native to the northern regions of the Canadian Prairie provinces and the Great Lakes region of North America. Wild rice is seldom treated with chemical additives since it thrives without and flourishes in its natural setting helped out only by the sun.

The popularity of wild rice increased in the late 20th century because of its taste and nutritional value. In a 2009 study, scientists at the University of Manitoba analyzed 11 different samples of wild rice and determined that it contained 30 times the antioxidant activity than that of the white rice control group. Wild rice is comparatively high in protein, B vitamins, the amino acid lysine and dietary fibre. It is relatively low in calories and does not contain gluten. A good source of folate, magnesium, phosphorus, manganese, zinc and Vitamins A, C and E, its complex carbohydrate content fuels the muscles and the brain.

Wild rice has a distinct, nutty flavour and slightly chewy texture. It blends well with salads, soups, even desserts and is a healthy side dish substitute. To cook wild rice, combine 1 cup wild rice with 3 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for up to an hour or until tender and the kernels pop open. Fluff with a fork before serving. Yields 3 - 4 cups. To reduce cooking time, soak the wild rice in a covered pot for several hours or overnight in the refrigerator.

Fun Fact: Canada Geese often feed on nutrient rich wild rice as they migrate on their journey south.

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