Wild rice – also knows as Canadian rice, Indian rice, and water oats – are four species of grasses forming the genus Zizania, and the grain can be harvested from them. Historically, it was eaten in both North American and China, although not typically linked with Asian cuisine.
Wild rice grains have a chewy outer sheath and a tender inner grain that has a slight vegetal taste, meaning it blends well with vegetables and sauce dishes. One cup of cooked wild rice provides 5 percent or more of the daily iron and potassium; 10 percent more of the daily b6 and magnesium; and large amounts of dietary fiber and protein. Also, like true rice, it does not contain any gluten.
1 cup dry wild rice
4 cups water
1 tsp salt
⅓ cup chopped green onion
½ cup chopped, toasted pecans
½ cup dried cranberries
3 tbsp vegetable oil
1½ tbsp soy sauce
1 tbsp rice wine vinegar
¼ cup minced parsley
Salt and pepper
In a medium saucepan, combine wild rice, water and salt. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until tender. Drain in a fine meshed sieve, and run under cold water to cool completely. Let stand in sieve for 5 minutes to fully drain.
In a medium bowl, combine wild rice, green onion, pecans and cranberries.
In a liquid measuring cup, combine oil, soy sauce, rice wine vinegar and parsley. Pour over salad and stir well to combine. Taste and add salt and pepper to taste. Serve cold or at room temperature.
May be made up 24 hours in advance and refrigerated until serving.
Recipe + Images: Foodess