Wild rice is a wonderful complex (good) carbohydrate to add to your repertoire.
It has all essential amino acids, making it a complete protein, with 6.5 g of protein per cup. High in fiber, B vitamins and gluten free with a lovely nutty flavor and satisfying texture. Technically wild rice is not actually rice, it isn’t even a grain, it’s a grass.
The key to cooking prefect wild rice is soaking it ahead, minimum 3 hours or overnight.
2 cups uncooked wild rice
4 cups cold water
4 cups broth
1/4 tsp salt (use more salt if using low sodium broth)
2 cups shredded purple cabbage (us mandolin on low setting, or knife)
1 medium golden (yellow) beet peeled, cut (or use mandolin) beet into thin slices then chop into matchsticks
1/4 cup green onions chopped finely
2 tbsp chopped cilantro
2 tbsp rice wine vinegar, or champagne vinegar or lime juice
3 tbsp shiro miso paste
1 tsp toasted sesame oil
less then 1/8 tsp powdered ginger
1/4 tsp powdered stevia
1 medium garlic clove finely grated on a micropane or fine cheese grater (optional)
3 tbsp water