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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. In the traditional Indian diet, wild rice was more nutritious on the whole than any other naturally available vegetable, grain or fruit source. Even the cultivated cereals introduced to North America (oats, barley, what or rye) rank below wild rice in overall nutritional food value. The grain is rich in carbohydrates, converts easily to energy in the body, is low in fat and contains proteins essential to growth. It's easily digested, rich in thiamin, riboflavin and Vitamin B. http://minneapolis.about.com/library/weekly/aabybwildrice.htm: Wild rice isn't a rice at all, but a cereal grain, for which reason the French explorers called it Folles Avoines (wild oats). Its technical name is Zizania Aquatica because it is a grain found growing in lakes. The Ojibwe and Chippewa have been harvesting it from canoes for centuries. One cup of raw wild rice will puff up to 3-4 cups cooked. You can freeze leftover rice. Although it isn't a rice, it should be cooked like one -- you can substitute chicken broth for water -- or you can do what the lumberjacks did and eat it like oatmeal, heavily sweetened, for breakfast. The strong taste can be reduced by changing the water while cooking. The basic process is to add 1 cup of rinsed raw wild rice to 3 cups of boiling water in a heavy saucepan. Simmer covered for 35 to 50 minutes. Soup recipe ingredients include heavy cream, butter, chicken stock, sauteed celery, onion, and carrots. Nutritional Value according to the U.S. Dept. of Agriculture: 3 1/2 oz. of wild rice has: 14.10 grams Protein, 339.0 Milligrams Phosphorus, .79 Grams Fat, 4.20 Milligrams Iron, .45 Milligrams Thiamine, .63 Milligrams Riboflavin, 75.00 Grams Carbohydrates, 7.00 Milligrams Sodium, 6.20 Milligrams Niacin, 19.00 Milligrams of Calcium and 220.00 Milligrams of Potassium. Wild Rice Stuffing: 1C. minced onion 1 T. shortening 2 qts. small bread cubes 4 cups cooked wild rice 1 can chicken broth 1 C. diced celery 1 t. salt 1 t. pepper ½ C. melted butter 1 t. poultry seasoning Cook onion in shortening until softened, but not brown. Combine bread, wild rice and broth. Add celery, onion and seasoning. Pour melted butter over surface stirring lightly. Add more seasoning as desired. Makes enough stuffing for a 14-16 lb. bird.
Manufacturer: Frontier Natural Brands Foods SKU: 25999 Category: Foods-Dried Fruit and Vegetables
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