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Wild Rice: Good in Stew/Soup

on February 13, 2013

Authentic wild rice is actually a seed, but getting the real thing is tricky since a lot of what is marketed as wild rice is actually cultivated. I buy this in quantity and save, but it is still a luxury food; that is, unless you are eating truly HFLC in which case you are probably saving enough money to warrant an occasional splurge.

You can cook it per package directions and use as a side dish (I recommend soaking overnight), or do as I do and pop it in left over meat broth with some diced up meat/poultry/fish and let it cook in a slow cooker for a long while. It makes a rich and flavorful stew that also freezes well.

For those who are trying to keep carbs very very low, be wary of too much: wild rice: 160 calories and 32 net carbs per 1/4 cup dry– 1/4c dry cooks up to about 3/4 to 1 cup.


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