Wild rice
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[edit] About Wild rice
Wild rice also called Zizania palustris, is native to North America and grows for the most part in the Great Lakes area. Wild rice is member of grass family (Poaceae) and has been eaten by people ever since primitive periods. Wild rice is a dietary grain that provides as an alternate for potatoes or rice, and is used in a wide variety of foods such as dressings, casseroles, soups, salads, and desserts. In our days, wild rice has been used in breakfast cereals, and mixes for pancakes, muffins, and cookies. This grain has a high protein and carbohydrate content, and is very low in fat. Mineral content of wild rice, which is high in potassium and phosphorus, compares positively with wheat and corn. Processed wild rice has no vitamin A, except serves as an exceptional supply of the B vitamins: thiamine, riboflavin, and niacin. Wild rice is well adapted to northern latitudes. Wild rice is frequently produced on low, wet land that has never or hardly ever been worked. Over the world are many other names given to wild rice include Canadian rice, squaw rice, water oats, blackbird oats, and marsh oats. Wild rice is an important nutrient which is used in preparing the most important meals of a day.
[edit] Production of Wild rice
[edit] Buying Wild rice
[edit] Wild rice Variations
[edit] Preparing Wild rice
[edit] Cooking Wild rice
[edit] Storing Wild rice
[edit] Wild rice Nutrition
[edit] Wild rice Nutritional Research
[edit] Wild rice Recipes
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