This sacred food of Native Americans is technically not rice at all, but an aquatic cereal grass, Zizania, producing slender hard black grains. It is now commercially produced in California and several Midwest US states, although it is native to the Great Lakes area. The cooked grain has a chewy texture, and with its nutty taste makes a robust base for salads, stuffings, pilafs.
Wild rice is prepared like rice, and benefits from a thorough cleaning in a bowl of water to remove any debrits. It takes about 30 minutes to cook, which allows the hard, dense grains to reveal their starchy white interior. It is high in protein and fiber and a good source of minerals and vitamins.
Wild rice was once an important grain in ancient China gathered from the wild. It is expensive, but combines well with white rice, brown rice, or bulgur wheat.
I soak it with water for faster cooking
This is how it look like after soaking
And this is after being cook like steam rice.
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