Wild Rice 1 article

Despite its name, wild rice comes from aquatic grasses rather than true rice species and is recognized by long, dark seeds. Cooked grains develop a firm, chewy texture and earthy, nutty flavor suited to pilafs, soups, salads, and blends with brown or white rice. North American wild rice includes both cultivated and traditionally hand-harvested forms. Its aquatic-grass origin and elongated seed make it distinct from brown rice as well as from other cereal grains.