Wild rice

Zizania palustris

grain

Long black grains of an aquatic grass from the North American Great Lakes, of the genus Zizania, not directly related to rice. 100 g raw provide 15 g of protein and 6 g of fibre.

Origin

Great Lakes of North America

Season (United States)

all year round · grows in your region

Preparation

Rinsed, it cooks for 45 to 60 minutes in three times its volume of water, until the grains split open; eaten alone or mixed with rice, in salads or stuffings. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Insoluble fibers · ProteinIn small amounts, not counted ArabinoxylansWhat slows things down Phytates

Did you know?

The Ojibwe call it manoomin, “the harvesting grain”; it was gathered from canoes, bending the heads over and beating them so the grains fell into the boat.