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NAME: Wild Rice
SPECIES / FAMILY: Zizania Aquatic / Poaceae or Gramineae
OTHER COMMON NAME(S): Water oats
CONDITIONS: sun,
moist soil, marsh, slowly moving water
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PARTS: |
EDIBLE |
TASTE |
RAW/COOK |
SEASON |
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All |
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Shoots |
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Leaves |
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Stalk/Stem |
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COOK |
Summer |
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Buds |
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Flowers |
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Fruits |
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Pods |
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Seeds |
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nutty rice |
COOK |
Summer |
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Nuts |
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Roots |
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Bark |
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PORTION: medium
COMMENT/CAUTION: Seed - used as a cereal. A staple food of the native North American Indians, the long black delicious grain is eaten as an expensive gourmet meal. It is used in the same ways that rice is used and is sometimes added to rice dishes to impart its subtle flavour. The seed can also be ground into a meal and used in making bread, thickening soups etc. The base of the culms is used as a vegetable. (Culms are the above-ground or aerial stems of grasses) (1) Cleaned grains are usually boiled. They can also be popped or ground into a flour used with other flours or added to stews as a thickener. They (American Indians) steamed it to fluff it up. (2)
NUTRITION/MEDICINAL:
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It is a very rich source of riboflavin and is also rich in niacin.(1)
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https://draxe.com/wild-rice “...it’s slightly higher in protein than most whole grains and is a good source of fiber, folate, magnesium and a slew of other beneficial nutrients. And like black rice, it’s better for your waistline and overall health than most grains that are filled with refined carbohydrates. In fact, evidence points to wild rice being able to potentially reduce birth defects, improve bone health and so much more.”
LOOK-A-LIKES:
POISONOUS LOOK-A-LIKES:
OTHER USES:
SOURCE LINKS (may include nutritional and medicinal info, plus other uses):