Wild rice is seed of an aquatic North American grass and ompletely different species from ordinary rice. The seeds are long, thin and covered in black, brown or green husks. They are dried after harvesting, then hulled, separated from their covering, and ‘pearled’ (polished using traditional methods). They are an expensive delicacy because they are found in relatively small quantities in America and China – though these days, they are cultivated by Americans using modern technology.
Chicken kiev
Salmon en croute
Chicken, spring onion, chilli and wild rice grain bowl
Wild rice salad
Chestnut, leek and mushroom tartlets
Wild rice is available in many colours, and the flavours range from sweet to smokey. It is often sold combined with ordinary rice.
Stored in an airtight container, wild rice will keep for several months.
Wash the rice and soak before use. It will take about 45 minutes to cook. Once cooked, set aside to cool and use in salads, or for stuffing vegetables, turkey or game birds.
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
