Wild rice isn’t actually a type of rice at all, but is in fact a grass seed from the US. However, it is often mixed into bags of long-grain rice to add texture, colour and flavour. It is very chewy, contains lots of protein and fibre and tastes sweet, and is fantastic in all sorts of dishes. Soaking the rice in boiling water the day before you plan to serve it drastically reduces the cooking time.
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Wild rice works particularly well in salads, as it tastes just as good cold, is nutritious and helps to bulk out other ingredients, but for something warmer try Karen Burns-Booth's Cranberry-glazed roast turkey breast with wild rice stuffing.
As well as being cooked in boiling water, wild rice can be fried in oil until the grains puff up. This puffed rice is crispy and can be used as a garnish for all sorts of dishes to add crunch, such as Paul Foster's Duck hearts with pickled blueberries, fennel and wild rice.
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