Wild rice

Here we go again with one of those foods whose name is rather un-telling of its actual composition: Wild rice.

While many people think that wild rice is a variety of rice, it is in fact not a starchy rice, like the kind with which we are so familiar. Although the typical grain rice is distantly related to wild rice, wild rice is really a reed grass that grows along river banks in North America. Yes, it does grow wildly, as its name appropriately suggests, but since wild rice is almost always packaged in a rice medley, many people assume that the mixture of different rice is what makes it “wild,” not even realizing that the slim, long, blackish, tube-like particles in the assortment are themselves the grains of wild rice. It is rare to find a package of purely wild rice grains in the grocery store, but I’m sure it can be found somewhere (I still have yet to come across some).

When it is harvested, the entire grain is kept intact, preserving its wholesome nutrition; thus, wild rice is classified as a whole grain. The grains of wild rice are cooked similarly to other rice, but take significantly longer to boil than common starch rice, like white or brown rice. Again, since the reed remains whole when the crop is gathered, like all whole grains, the outer germ is not stripped away, and it is this outer “shell” that inhibits the rapid permeation of any cooking liquid, resulting in a lengthier cooking time for the grain. Generally, wild rice take somewhere between 40 and 60 minutes to completely cook.

Wild rice may take longer to prepare than your boring Uncle Ben’s parboiled white rice, but the taste and nutritional value are very much worth the wait…… just plan ahead. Unlike white rice, which can get mushy and sticky when boiled, wild rice maintains a delicious, robust crunch and chew, making it more satisfying in the mouth. It’s an ideal flavor sponge, so awaken your inner creativity when preparing wild rice for dinner. Instead of boiling the grain in water, try using chicken, vegetable, or even mushroom stock for a change. Toast the wild rice in extra virgin olive oil prior to boiling to enhance its natural nuttiness. Once the rice is fully cooked, fluff it with a fork, seasoning it well with salt and black pepper, and toss in toasted sliced almonds, dried cranberries, thinly sliced scallions, fresh orange zest, and a hint of freshly squeezed orange juice. Viola! A crowd-pleasing pilaf to replace your lackluster stuffing at the Thanksgiving table.

If you need assistance convincing your family to diversify this year’s Thanksgiving menu, play the nutrition card, as wild rice boasts of fabulous dietary sustenance. Naturally free of gluten, like all other rice, wild rice is also a good source of protein and fiber, as well as many B-vitamins and minerals. One serving of the grain provides 5 percent of your daily recommended value of thiamin, riboflavin, iron, and potassium; 10 percent of niacin, B-vitamin 6, magnesium, folate, and phosphorus; 15 percent of zinc; and 20 percent of manganese. How’s that for a healthy side dish?