Cooking With Grains: Wild Rice. Wild rice is not a grain, but the seed of a native North American long-grain marsh grass.. Wild rice is gluten-free.
Like brown rice, however, wild rice contains antinutrients that can diminish its nutritional benefit. Although often served as a vegetable, corn is another non-gluten grain, less commonly regarded as a â€œsafe starch.â€
Each month we feature a diï¬€erent whole grain on the Whole Grains Council. found in Asia, prized more for its greens â€“ eaten as a vegetable â€“ than for its grains.. Research on the health beneï¬ts of wild rice is scarce, as the grain comprises .
Wild rice are four species of grasses forming the genus Zizania, and the grain that can be harvested from them. The grain was historically gathered and eaten in North America, India and China. While now a delicacy in North America, the grain is eaten less in China, :165 where the plant's stem is used as a vegetable.
Say hello to wild rice. Technically, this dark, nutty grain is actually a type of grass. But if it looks like rice, and it cooks like rice, then hey! No big thing. Here's what .