Wild rice is botanically not a true rice, but in the kitchen the grains are used in much the same way. The long, dark grains have a firm bite, a distinctive nutty flavour and a lightly earthy depth. This gives dishes more character straight away.
In the kitchen, wild rice works well in salads, stuffings, soups, side dishes and blends with regular rice. Its firm structure keeps it clearly recognisable, and it combines well with mushrooms, nuts, poultry, winter vegetables and spiced dressings.
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