Wild rice is the grain of a reed-like water grass that grows in the United States and Canada. It's not actually rice.
Wild rice is a nutritional grain that can substitute for potatoes or rice, and can be used in casseroles, soups, slads, and desserts. It has a high protein and carbohydrate content, and appears to equal or surpass that of other cereals.
Canadian lake grown wild rice is long (1 inch), dark (almost black) and plump. US grown paddy wild rice is shorter and a brown colour.
Selecting and Buying
Native Americans and non-Indians harvest wild rice by canoeing into a stand of plants and bending ripe grain heads with what they call knockers, so as to thresh the seeds into the canoe.
Preparation and Use
Its stems are grown as vegetable in East and Southeast Asia.
Conserving and Storing
When storing wild rice, tightly seal it in plastic or glass containers. Put these containers in a cool, dry and dark cabinet.
The uncooked wild rice can keep almost indefinitely as long as it is stored properly. Cooked wild rice on the other hand can be kept good for as long as one week, so long as you keep it in airtight container in the refrigerator.
It can also be frozen if it is tossed with a small quantity of oil and is then stored in an airtight container. This can be kept in the freezer for six months or longer.