Have you eaten much wild rice? I tend to think of it only in the fall as part of Thanksgiving, but it’s a wonderful grain to use year-round. Wild rice isn’t rice at all, but its own species of grass that grows in rivers and swamps in upper North America. According to Wikipedia, “wild rice is high in protein, the amino acid lysine, dietary fiber, and low in fat. Wild rice is second only to oats (quinoa was third) in protein content per 100 calories. Like true rice, it does not contain gluten. It is also a good source of certain minerals and B vitamins.”
As I try to switch up my grains to provide more nutritional content, wild rice is an excellent choice for variety. Plus, it’s pretty and has a hearty, nutty flavor. This is a Cooking Light recipe renovation.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts. We support Meatless Monday.