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Sunday, February 5, 2012

my favourite grain at the moment - organic wild rice

Quinoa has been my favourite for a long time and still is. But lately I have been using wild rice quite a lot. (though not that lot as it is quite expensive) I love its nutty flavour and chewiness. It also can be used in raw dishes after sprouting them.
Here is some information on this great grain.

It is not a true rice but related to corn more closely. sometimes refereed as "water grass". It was once gathered in canoes by Native Americans.

Healing properties of wild rice - cooling. beneficial to the kidneys and bladder. diuretic
nutritional facts - like many other grains it is high in complex carbohydrate and fibre and low in fat. Excellent source of vitamins and minerals such as phosphorus, potassium, magnesium. Excellence source of vitamin B and provide good amount of folate as well.
You will find both lysine and methionine in wild rice. (many grains are low in lysine.) It also contains beneficial amount of linolenic acid which is good for your heart.

How to prepare
Just like any other grains you can steam, boil or bake wild rice.
cook until tender and kernels pop open.
steam 3 cups water : 1cup wild rice
boil 5 cups water : 1 cup wild rice - drain after 40 minutes or cooked
bake 2 cups water : 1 cup wild rice

My favourite method is
1. soak wild rice over night
2. sprout (kernels pop open)
3. either steam for a couple of minutes gently or just throw them in salads!

This is what I just had.
Rustic wild rice sushi (raw)
1 sheet of Nori
enough sprouted wild rice
avocado slices
grated beetroot
lemon juice

you can go creative here. Instead of wild rice you can use brown rice, quinoa, grated vegetables such as cauliflower, turnip etc.
Fillings can be endless..

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