One thing is for sure, wild rice is not related to Asian rice types. It is also very high in protein, amino acids, dietary fiber and very low in fat.
According to Mark Sisson, wild rice falls under the same category as sweet potatoes: 'primal', yes. But not every day.
I was introduced to wild rice a long time ago, on my first trip to Minnesota, where my husband grew up. I love everything about it: the way it looks, its unique taste and its cultural background. So I prepare it as a treat, maybe once a month.
There are many things you can make with wild rice. I once got wild rice meal from my Saginaw friend Patti to make yummy pancakes! In the Duluth area, people use it for soups -I don't particularly like it that way. My favorite is as a side dish for fish, fowl or meat.
Wild rice is found in the midwest of North America and it is harvested by several native american cultures, still today. For some tribes, such as the Ojibwa, it is considered a sacred component of their culture. The way the wild rice is harvested is prescribed by state and tribal laws; it is done by canoeing in between the plants and bending them with wooden sticks (called knockers).
Ingredients (serves 4)
•190 g (1 cup) of wild rice;
•1 l (4 cups) of water
•pinch (1/2 tbs) of (Himalayan) salt
•250 g (8,8 oz) of fresh mushrooms (1), sliced
•1 medium onion, chopped
•100 g (3,5 oz) of slivered almonds
•freshly ground pepper
•6 tbs of coconut oil
Putting it together
•Rince the rice thoroughly in a strainer; place it in a (heavy) saucepan, add the water and the salt and bring to a boil. Cook for aproximately 45 minutes or until the rice has 'puffed'.
•Remove from heat, put the rice back in the strainer and pour some cold water over it, to stop it from getting too soft;
•in a saucepan, fry the chopped onions, the almond slivers and mushrooms with the coconut oil
•add the rice and mix it with the rest of the ingredients
•add pepper and (extra) salt to taste
(1) Depending on availability and budget, you can use different kinds of mushrooms for color and more (or less) exotic flavor. In autumn, where I live, mushrooms are abundant. So if possible, I will mix brown buttons mushrooms, shiitakes, portobello and chanterelles because of their colors, textures and most importantly, their amazing health benefits.
