Ingredients: wild rice, red rice and brown basmati rice.
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Wild rice (Zizania palustris) is an aquatic gramínia. Also known as Zizania water or grain, is not what we know as rice (Oryza sativa), but the seed of a plant that matures slowly from the sun and water, known as Avena water or Indian Rice. It grows in marshy soils of North America and southern Canada in the wild, so it is a natural food.
"Manomin" or precious grain is the name given by the Chippewa Indians to these seeds that were responsible for many local disputes among Indian tribes of North America, it was a fundamental part of their diet. The first European explorers christened "avoine folle" (wild grain), did not take long to appreciate its nutritional value and market them as wild rice.
Wild rice shows a dark brown to green pulling, this is because it retains its shell, and the traditional treatment of dried and roasted, is a delicious food for the palate, it offers a flavor reminiscent of walnut and hazelnut , a crunchy texture and a presentation on exotic and elegant dishes.
In the kitchen, this grass offers endless elaborations and combinations to serve a main dish or side dish, which must be taken into account is that it absorbs up to four times its volume in water, so it gets more than it may appear and the cooking time is rather long, about 40 minutes.