Wild Rice Is Not Really Rice?
Despite the name, wild rice isn’t really actually “rice” at all! It’s really a seed of aquatic grass that grows in the shallow areas primarily in the Great Lakes of Northern America and in nearby areas of Canada. Most of the rice available to us in the supermarket is cultivated in the United States, mainly from Minnesota and California.
Benefits Of Wild Rice…
Wild rice is gluten-free, low in fat and high in both lysine (an amino acid) and fiber. Wild rice is also a good source of magnesium and surprisingly high in protein, out-ranking quinoa in protein. It is also considered a complete protein containing all 9 essential amino acids.
Full of protein and fiber Wild Rice is a healthier carbohydrate option keeping you fuller longer! Always good in my opinion!
Before you start, it’s good to know that cooking time does vary depending on the type of wild rice you purchased, how the rice was dried and how the rice was stored.
In addition, it’s super easy to cook! Let’s get started…
- 1 cup Wild Rice, rinsed and drained
- 3 – 4 cups of Water of Broth
- 1 tsp Pink Himalayan Sea Salt
Note – 1 cup uncooked wild rice yields 3 to 4 cups cooked wild rice.
- Rinse Wild Rice thoroughly in cold water and drain.
- In a medium saucepan, combine Wild Rice, Water or Broth and Pink Himalayan Salt and bring to a boil on high heat.
- Reduce heat to a low simmer and cook covered for 45-55 minutes, or until Wild Rice is tender. Drain any excess liquid.
- Serve and Enjoy!
Robyn Roknipour is an Author, Speaker and Educator. She is a Certified Health & Wellness Coach, a Certified Bariatric Coach and a Transformational Pioneer. Robyn Roknipour is the owner of a private health coaching practice and founder of Transformations 258 and www.howilost258lbs.com. Her book, “Food, Body, Heal” scheduled for upcoming release shares her personal transformation with an underlying theme of inspiring others to begin their own transformation leading to their best life.