Forms: whole grain Appearance: long, thin, rice-like; dark brown to black in color Aroma: woodsy, almost popcorn-y, lightly fermented Taste: nutty, chewy Uses: soups, stuffings, pilafs, salads Notes: grains burst open when cooked. Can be a bit overwhelming on its own; mix with brown rice or another grain as a side dish. Wild rice is relatively expensive, but it does triple in volume after cooking.
Recipes
Here are some recipes that include this ingredient
