Wild Rice is actually not a variety of rice, or even a grain, but is actually the seed of a North American freshwater aquatic grass; Zinania Aquatica. This ‘rice’ is organic and contains no artificial additives. Wild Rice has a scrumptious nutty, slightly peppery flavour and subtle aroma. This long, dark brown to black coloured seed has a delightfully chewy texture. Easy to cook, it can be ground as flour or used in a variety of baked goods, desserts and hot or cold savoury dishes.
Organic farming uses the best of traditional agriculture and responsiveness to the land to create biodiversity and environmental balance; a sustainable approach free from artificial intervention.
How to Use To prepare, rinse wild rice before bringing to boil in 4 cups of water. Reduce heat and simmer for about 45 minutes, or until the tender and the outer husks pop open. Wild Rice can be served hot as a side dish with curries and hotpots, used to make savoury pilaffs and luscious soups, or as a tasty stuffing for vegetables or poultry. It goes very well with mushrooms and fresh herbs.
Cold wild rice is delicious in salads and rice paper wraps. Or simmer wild rice with water or nut mylk (1:5), maple syrup and sweet spices to make delicious, creamy grain-free pudding. Wild rice can be ground and used with flour in baked goods. Whole pre-cooked wild rice is also wonderful in muffin and bread recipes – try combining with carrot or tangy dried fruits, or add to savoury loaves including caraway seeds, chives and cheese.