A Wild Rice Recipe, Using One Of The Best Gluten Free Grains!
We use this wild rice recipe when we want a cooked grain that is closer to a wild edible plant that also contains less fat and more protein. Besides being full of flavor, wild rice is a definite upgrade from other rice and grain varieties.
The texture is a totally different experience and it is one of those gluten free grains that doesn't add calories and weigh you down.
It has a chewy consistency that is packed with fiber. It may require a little more cooking time than other grains like quinoa but it is well worth the wait.
Wild rice is native to North America and is an indigenous, native food source. The Ojibwa people called it manoomin meaning "good berry". It is widely cultivated in the Northern Minnesota Lakes region where it still grows wild and where some traditional wildcrafting methods are still employed.
It can be use as a staple grain to replace more starchy, high carbohydrate grains. It has exquisite flavor that does not compare and, best of all, grows in mother nature's garden!
Higher Nutrient Value
Contains higher amounts of the following:
protein
iron
B6
silica
choline
vit K
thiamin
riboflavin
fiber
Celeried Wild Rice Recipe:
Wild rice is great in healthy cooking recipes when you want a less starchy, sticky grain that is higher in fiber and lower in calories.
I love the fact that it is wild and black. The "black sheep" of grains. It is also great sprouted raw, but we use it in this yummy cooked dish, with my two favorites coming together in one recipe. Wild rice and celery!
I am a celery lover so I went a bit crazy with this recipe. Basically using all parts of the beloved celery plant.
the seed
the root
the stalk
1C wild rice
1 1/2C spring water
1/8 celery root
1/2t celery seed
2 chopped young celery stalks and leaves
1t
1t miso
1T olive oil
Add wild rice to a glass or ceramic pot.
Let soak for 2 hours in water.
Strain.
Add 1 1/2C water.
Add celery root and celery seed.
Simmer until water is gone.
About 1 hour.
Let cool some.
Add chopped celery stalks.
Add 1t miso mix with a little water.
Mix up with olive oil.
Enjoy in your favorite bowl.
Today wild rice can be cultivated and mechanicanically harvested using different curing methods, but it is comes from the same genus Zizania, usually either Zizania palustrisor, Zizania aquatica or Zizania latifolia (native to China).
It is important to buy high quality organic rice for wild rice recipes. It is often a bit more pricey than brown or white rice, but this ensures a more sustainable and less processed wild rice grain.
