- Long slender unbroken grains. Broken grains should be used for soups or stews and will cook faster.
- Black color with some golden and brown streaking.
- Should smell slightly smoky or like very good black tea.
- No signs of mold or wetness in the package.
- In an airtight container until ready to use.
- Soaking wild rice over night dramatically reduces the cooking time.
- Make more than you need and save the leftovers for fast salads throughout the week.
- Truly wild rice will have varied textures and colors and comes from Minnesota, Wisconsin, Michigan and Canada. Rice from California is certainly commercially cultivated.
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