The first time I encountered wild rice was through my husbands second cousin, Toan. At that time, he just moved into town as a dance student. To thank us for helping him find a place and settle in, he offered to cook us dinner. He made a baked fish with wild rice and shrimp tempura as appetizer. I was so intrigued by the wild rice that I don’t remember the fish. All I remembered was that the meal was not only healthy but very impressive. He even went to the extent in making his own multi-grain bread.
From that day on, wild rice was one of my favourite grains. It is beautiful in colour with great texture, and best of all it is better for you than almost any other rice. I know it can be expensive compared to other types of rice; that’s why I usually mix it with brown and red rice. So go wild with wild rice as the possibilities are endless!
Toan has ventured out to China a few years back. I can’t wait to see him again and I hope that I will be luck enough to get to taste one of his yummy meals in the near future.
- Wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat.
- Like true rice, it does not contain gluten.
- It is also a good source of certain minerals and B vitamins.
- One cup of cooked wild rice provides 5% or more of the daily value of thiamin, riboflavin, iron, and potassium; 10% or more of the daily value of niacin, b6, folate, magnesium, phosphorus; 15% of zinc; and over 20% of manganese.
- You can prepare the fish by wrapping them in foil and keep in the refrigerator the night before and when it comes to dinner time, just pop them in the oven.