My sister-in-law introduced us to this authentic wild rice recipe years ago, and it quickly became one of our favourites. It combines the earthy, nutty flavours of wild rice with a fresh mix of vegetables and a savoury hit of back bacon. Higher in fibre and lower in calories than traditional rice grains, wild rice is also gluten free and antioxidant rich. This pilaf is delicious whether you serve it as a hot side dish or a cold side salad.
Wild rice: Is it really wild?
Wild rice is actually an aquatic grass with an edible grain within it, grown and harvested in lakes and rivers in central Canada and the US. It has been a staple crop of North American Indigenous communities for centuries and, though the more common variety is now grown in paddies, truly wild continues to exist today, thanks to preservation efforts by local First Nations peoples. Wild rice is best when slightly chewy but, as grains vary in thickness, the cooking time is never the same: checking for firmness while cooking is a must.
