Wild rice, rice's luxury brother

Desserts

Both in presentation and flavor, wild rice becomes an ally in the kitchen, its combination has no limits, providing us with dishes worthy of the most demanding palate.

Wild rice, also known as zizania or water grain, is the seed of the "water oats" or "Indian rice", it is an aquatic plant that grows in the swampy soils of North America and southern Canada of wild form, being able to reach three meters in height and serving as a staple food for the Chipewa Indians.

The dark brownish green color of wild rice is due to the fact that it retains its shell, it is longer and finer than it is long-grain rice and its flavor is delicious, reminiscent of hazelnuts, with a crunchy texture. To make it more affordable, they generally sell it mixed with white rice, which is a mistake, since wild rice requires a longer cooking time, about 30-40 minutes, but it depends on the texture that each one wants. Like legumes, it can be soaked the night before, thus reducing cooking time.

This grain absorbs up to four times its volume in water, so it is not necessary to put a lot of quantity, it is ideal to mix it with Basmati rice, a delight to introduce in salads, serve as a garnish or make meat fillings.

If you have not tried it, we recommend that you do not take long, you can find it in supermarkets in cardboard boxes, and if you want to buy a package with the grain of wild rice alone, it is more possible to find it in health food stores, but you can also buy it on-line.

If you consume it regularly, how do you make it?

More information | Basque gastronomy

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Topics
  • Ingredients and Food
  • Gastronomic culture
  • Rice

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