Forms: whole grain Appearance: long, thin, rice-like; dark brown to black in color Aroma: woodsy, almost popcorn-y, lightly fermented Taste: nutty, chewy Uses: soups, stuffings, pilafs, salads Notes: grains burst open when cooked. Can be a bit overwhelming on its own; mix with brown rice or another grain as a side dish. Wild rice is relatively expensive, but it does triple in volume after cooking.
Here are some recipes that include this ingredient
The Gluten Free Asian Kitchen Cookbook by Laura Russell is full of delicious gluten free recipes for individuals with a gluten intolerance or celiac disease. Notes from a Gluten-Free kitchen is the personal website and blog of Laura B Russell.