Learn how to cook wild rice on the stovetop! With its chewy texture and nutty flavor, this whole grain is delicious in salads, side dishes, and more.fall — Jump to recipe Wild rice is one of my favorite whole grains to cook in the fall.Its chewy texture and nutty flavor make it a perfect partner for seasonal produce like sweet roasted squash and earthy root veggies.

Because I’ve found myself preparing it a lot lately, I thought I’d take today’s post to give you some background on it.I’m also sharing a foolproof stovetop cooking method and some of my favorite wild rice recipes.What is wild rice?You might think, given its name, that this whole grain is a relative of the white or brown rice you’d find alongside it at the grocery store.In fact, wild rice isn’t rice at all, but a type of aquatic grass.

It is indigenous to the Great Lakes region of North America, where it grows naturally in freshwater lakes and waterways.Today, it is also cultivated commercially in the United States and Canada.Wild rice, called manoomin in Ojibwe, has significant cultural importance to the Indigenous peoples of the Great Lakes.

It is part of the Anishinaabe creation story, and historically, it provided essential sustenance throughout the upper Midwest’s cold winters.Indigenous people continue to hand-harvest naturally occurring wild rice around the Great Lakes today, knocking the grass with wooden sticks so that it releases the grains of rice into their canoes.If you

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