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Native wild rice packs more protein, fewer calories Date published: 9/7/2008
WILD RICE is one If you're looking for ways to get more protein and fewer carbohydrates into your diet, consider eating wild rice. Uncooked wild rice can keep for years, and many American Indians relied on it to sustain them through droughts and icy winters and while travelling. THE CHIEF OF GRAINS Wild rice is superior to many other grains, in nutrition and flavor. It is not a true rice or even a true grain, but the seed of an aquatic grass that can grow as high as 12 feet above the water in shallow lakes and streams. Wild rice is botanically quite different from brown rice and white rice. Wild rice has 20 percent fewer calories and carbohydrates than brown or white rice. And wild rice supplies more You're less likely to overeat wild rice, not only because it has fewer calories but also because it has a much richer flavor. BEYOND RICE PILAF Many people have tried wild rice only in a rice pilaf. But it also tastes delicious made on its own as a side dish. I like chilled wild-rice salads, made with steamed wild rice mixed with sliced green onions, dried cranberries and tender green beans. Wild rice adds wonderful richness when added to chicken soup or clam chowder. It tastes great added to tuna casserole, or added to stuffing for a Thanksgiving turkey. My favorite savory wild-rice recipe mixes wild rice with mushrooms sauteed in butter and wine, sliced green onions and flakes of canned wild Alaskan salmon. The last package of wild rice I bought came with recipes that even suggested eating wild rice for breakfast. You can cook wild rice like oatmeal and eat it mixed with milk and sweetened with fresh fruit, brown sugar or maple syrup. Or try folding cooked wild rice EASY TO COOK There are two basic types of wild rice available in most markets: truly wild and farmed types.
Date published: 9/7/2008
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