Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Kitchen Dictionary Entry
    Lost? Site Map

    Kitchen Dictionary: wild rice

    wild rice

    The seed of a marsh grass, known for its luxurious nutty flavor and chewy texture. Long black or dark brown grains. Wild rice is native to the Great Lakes region of North America. Wild rice is generally more expensive than other rices and takes longer to cook. Cultivated wild rice isn't as expensive (nor as flavorful) as "wild" wild rice. Wild rice is harvested green, and placed in long narrow rows in a curing yard. While the wild rice is in the curing rows, the chlorophyll dissipates from the plant. To prevent damage to the seed, the process involves turning constantly and adding water. From the curing yard, the browned rice kernal with its seed hull intact goes to the parchers where the moisture is dried out. During this process, the starches gelatinize and the characteristic roasted nutty flavor is developed. From the parchers, the rice is hulled, removing the fibrous hull, exposing only the shiny black wild rice seed.

    Ingredient

    Season: available year-round

    How to prepare: It is important to clean wild rice before cooking. Place the rice in a bowl and fill with cold water. Stir then set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starch results.

    Matches well with: almonds, butter, hazelnuts, mushrooms, oranges, pepper, pine nuts, game, poultry

    Substitutions: 1 cup uncooked = 3 - 3 1/3 cups cooked

    More Wild Rice Recipes
    Popular Wild Rice Recipes
    Jan's Comforting, YUMMY but Naughty Chicken Wild Rice Soup
    Chicken and Wild Rice Soup
    Minnesota Cream of Chicken & Wild Rice Soup
    Advertisement

    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 218
    Calories from Fat 14 (6%)
    Total Fat 1.6g 2%
    Saturated Fat 0.3g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 154mg 4%
    Total Carbohydrate 45.8g 15%
    Dietary Fiber 3.5g 14%
    Sugars 3.5g
    Protein 4.5g 9%

    How is this calculated?

    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes