Wild Rice

Despite the name, wild rice isn’t rice at all — it’s the seed of an aquatic grass native to North America. It has a distinctive dark colour, nutty flavour, and firm, chewy texture that sets it apart from any true rice variety.

Wild rice works as a side dish on its own, but it’s most commonly mixed with white or brown rice to add visual contrast and textural interest. It’s excellent in stuffings, pilafs, salads, and soups, and pairs well with mushrooms, dried fruits, nuts, and roasted vegetables.

It takes longer to cook than regular rice — typically 40 to 50 minutes — and the grains split open when done, revealing a pale interior. A little goes a long way, as the flavour is quite assertive. It’s widely available in Australian supermarkets, usually in the specialty grains section.