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Riz Noir Sauvage Extra Large 1 kg Epigrain
Wild Rice is not really a rice; it is a seed from an aquatic grass indigenous to North America. Once harvested, the green seed is cured and then roasted to bring out its rich nutty flavour. Nutty with a slightly green bitterness and when cooked, the grains burst out exposing a soft white and tender interior. Excellent in pilafs or stuffing; with corn, chilies and roasted peppers; tossed with Smoked Trout and Asparagus. An interesting addition to Blini batter to serve with smoked salmon or caviar and crème fraîche.
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Ingredients
Grade A Wild Rice
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- PREMIUM QUALITY – Epigrain is dedicated to supplying only the best quality ingredients, and their passion for grains and legumes is evident in the wholesome flavour and texture of all of their products. This black wild rice only has 1 ingredient: black wild rice. You can be sure that nothing else has been added and that you have the purest, highest quality product possible.
- A TRUE SUPERFOOD – Unlike white rice, wild rice is very high in fiber, protein and antioxidants. It’s also high in potassium, phosphorus, magnesium, zinc and folate. Being low in calories relative to other rice and grains, wild rice is as an alternative as they come.
- HIGH VERSATILITY – Wild rice is extremely versatile and can be utilized in many recipes. Apart from being a substitute for white rice, it’s excellent in pilafs and makes for great stuffing along with corn, chillies and/or roasted peppers.
- ALTERNATIVE DIET COMPATIBILITY – Our wild rice is organic and 100% vegan and vegetarian friendly, and its high level of nutrients make it all the more suited to contribute to a perfectly balanced diet of that sort.
- Our wild rice is produced where we can know all the ingredients used in our product and ensure that the highest possible standards of production are met.
COOKING INSTRUCTIONS: Place 1 cup of rice and 2 1/4 cups of water in a pot covered over medium heat. Bring to a boil and turn the heat down to low and let it simmer for 40-50 minutes. Let it cook and absorb the liquid. Rice is cooked when the kernels burst open.