Organic Wild Rice from Food To Live is a seed of a grass water plant. It’s a very nutritious grain, which beats regular Asian rice in the number of micro and macro nutrients it provides. It has a fantastic nutty taste which makes every dish with our Organic Wild Rice special.
Despite the name, this grain isn’t a type of rice. They are entirely different plant species, but you can often find organic wild rice blend with other rice varieties. The product offered by Food To Live is 100% ‘pure’ and was cultivated and processed without the use of any toxic elements.
Our organic non-GMO wild rice is gluten-free and safe for any diet. It’s low in calories, which means you can even eat it when on a weight management program. Even your dog can eat wild organic rice as long as you don’t serve it too often and don’t season it with anything.
Benefits of Organic Wild Rice
Organic wild rice health benefits are many. This grain gives you a boost of elements that nourish every system in your body. It has quite a bit of:
The grain also contains smaller amounts of calcium, vitamin E, vitamin K, and selenium. It’s extremely beneficial for vegans, who often don’t get enough lysine from their diet. Organic Wild Rice is one of the best plant sources of this amino acid.
Note that although many people compare (and sometimes confuse) organic brown and wild rice, these grains are different. Organic wild rice has long dark-brown seeds that pop when cooked. It also contains more proteins and dietary fiber, as well as some essential vitamins and minerals.
The best thing is that this grain is very ‘nutrient-efficient.’ This means that despite its superior nutritional value, it’s lower in calories and carb content than brown rice. Organic wild rice also contains only 1.2g of sugars and 0.6g of total fats in a cup of cooked product.
How to Cook Organic Wild Rice
Cook organic wild rice the same way you would any grain. Rinse it thoroughly, bring to a boil, and let cook at a simmer until tender. Note that like all rice and the majority of grains, organic wild rice contains trace amounts of arsenic. The plant soaks it up from the soil regardless of the cultivation practices.
Unfortunately, the environment is contaminated with arsenic, so it’s present in many foods and drinking water. The amount of the toxin in organic black wild rice is minimal and doesn’t pose health concerns according to the FDA. To reduce it further, you should rinse grains for 60 seconds and cook them in no less than 4 cups of water/broth per a cup of wild rice.
You don’t have to pre-soak this grain, so just rinse and start cooking. Season it with any spices you like and make a delicious veggies stew. You can also add cooked rice in salads or turn it into sweet pudding.
WARNING: Consuming this product can expose you to chemicals including arsenic, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
1 servings per container
Serving size1 ounce (28g)
Amount Per Serving
% Daily Value*
Total Fat 0g
Saturated Fat 0g0%
Trans Fat 0g
Total carbohydrate 21g
Dietary fiber 2g7%
Total sugars 13g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Wild Rice
STORAGE TIME: Store at room temperature for up to 12 months
Country of Origin: USA
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Packaged in the same facility as Tree Nuts and Wheat
Not available POST
Vegetarian Mushroom & Wild Rice Soup
1 T olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 lb mixed mushrooms, chopped
6 cups vegetable broth/stock
1 cup wild rice
1 ½ tsp dried thyme
1 tsp sea salt
¼ tsp black pepper
1 T red wine vinegar
1. Add olive oil to a large pot on medium-high heat.
2. Add onions and sauté until translucent (about 5 mins).
3. Add celery and cook for another minute before adding mushrooms.
4. Let mushrooms cook for about 10 mins or until they’ve reduced in size. They will appear as if they are “sweating”.
5. Add vegetable broth, wild rice, thyme, sea salt and pepper and bring to a boil.
6. Lower heat to a simmer and cover. Let simmer for 30 minutes or until rice is fully cooked (time will depend on the type of wild rice you use so you may need a bit longer than this.
7. Remove top, add vinegar and simmer for another 10 minutes
8. Serve warm.
Recipe Source: http://amp.gs/B1Ot
Wild Rice Horchata
1 cup white basmati rice
1 cup wild rice
1 whole vanilla bean
6 cups water
1 cinnamon stick
2 cups unsweetened almond milk
¼-½ cup agave nectar, to taste
ground cinnamon, for garnish
1. In a stand blender, combine basmati and wild rice. Pulse until a fine powder is achieved. If you can’t get your rice ground finely, don’t worry too much, just pulse until rice is broken up as much as possible. Place ground rice in a large heat-proofed bowl and set aside.
2. Split vanilla bean in half lengthwise and with the flat of your knife, scrape out the seeds. In a heavy-bottomed saucepan, combine 6 cups water, vanilla seeds & pod and cinnamon stick. Bring mixture to a boil.
3. Remove from heat and pour boiling water into ground rice bowl. Stir to combine ground rice, water and aromatics. Place a ceramic plate over the bowl to discourage curious pets and dust. Allow mixture to sit out at room temperature for 24 hours.
4. After 24 hours, you’ll have a sludge-y gray mixture like the picture above, with almost all of the liquid absorbed into the rice. Don’t despair, this gray sludge is going to taste delicious soon!
5. Working in batches, scoop spoonfuls of the soaked rice into a piece of damp fine-meshed cheesecloth. Over a large bowl, squeeze out all of the liquid you can from the ground rice. Your yield won’t be super-high — I was only able to squeeze out about 2 cups of “rice juice”. Discard rice solids and aromatics, rinse cheesecloth and repeat until all soaked rice has been thoroughly juiced. This is a rather tedious process, but don’t give up– as soon as you’re done, the rest of the horchata comes together in a snap.
6. After all of the rice mixture has passed through the cheesecloth, add 2 cups almond milk and stir to combine. Add agave nectar, ¼ cup at a time, until desired sweetness is reached.
7. Serve over ice with a sprinkle of ground cinnamon as a garnish.
Recipe source: http://amp.gs/BtDw
Wild rice with spinach
1 cup wild rice
3 cups water
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoons rice vinegar
Salt and freshly ground black pepper
10 oz baby spinach
1 tablespoons olive oil
1 tablespoon wine vinegar
¼ cup pomegranate seeds
1 orange, cut into segments
½ avocado, sliced
¼ cup pumpkin seeds
Salt and freshly ground black pepper
1. MAKE THE RICE: In a medium pot, stir the rice with the broth (or water, if using) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
2. Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15 to 17 minutes.
3. Let the rice cool for 5 to 10 minutes and then toss it with the olive oil, vinegar, mint, salt and pepper.
4. MAKE THE TOPPINGS: In a medium bowl, toss the kale with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
5. Top each of the bowls with 2 tablespoons pomegranate seeds, half the orange slices, half the avocado slices, 2 tablespoons pumpkin seeds and a hard-boiled egg. Season the egg with salt and pepper.