I grew up in southern Wisconsin and would spend my summers in the northern part of the state. I always remember going shopping with my mom and seeing bags upon bags of wild rice. It was almost a treat to get it then and its definitely a treat now that I know how incredibly good it is nutritionally.
Wild rice is gluten free, high in protein, unrefined, high in antioxidants, high in fiber, has a lower caloric index compared to other rices, and is a good source of vitamin A, C, E, zinc, and folate.
One cup of cooked wild rice has 12% of your daily fiber intake, 14% of your daily protein intake, 10% of your daily B-6 intake (helping reduce heart disease by lowering levels of homocystein, an amino in the blood), 13% of your daily magnesium intake (helps prevent high blood pressure), and has only 166 calories.
Wild rice is meatier than regular rice and holds up well to a lot of different recipes. Try replacing it from time to time in your other rice dishes and enjoy its awesome qualities!
Try this salty and sweet filling rice bowl for a hearty lunch or a side. The sweet oranges are a great contrast to the salty asparagus and crunchy celery. Its super tasty with any kind of asian style dressing or a combination of orange juice and soy sauce.
You can easily make this soup in 30 minutes. I love the softness of the tofu and the crunchiness of the water chestnuts. Make it as hot or salty as you like with additional sriracha and soy sauce.
This soup is super basic. A lot of my soups are based off of four or five ingredients and additions and spices here and there can make all new soups. Here I'm incorporating wild rice and rosemary to give this another flavor.