Minnesota Grown Black Wild Rice 6 Pound Bag - Premium Quality, All Natural - by Spicy World

Excellent quality. Great taste. Superb price. I buy the six pound bag and mix it with six pounds of brown rice. Using a quart canning jar I'll portion the rice mix into individual vacuum sealing bags and vacuum seal them. Then they go into a deep freezer where they will stay fresh for a long long time. I open a bag, dump it into a canning jar and then vacuum seal that in between uses and that goes into the fridge.I start with half brown rice and half wild rice. Rinse very well. Par boil in six cups of water per one cup of rice mixture for ten minutes and drain. Immediately add back to pot, add one and a half cups of fresh water and bring to a full boil. Reduce heat to low and cover for 40 - 45 minutes. Uncover, let stand for 5 - 10 minutes and fluff with a fork. Serve.Notes: It would appear that most rice has a higher level of arsenic than I would like and that's why the whole rinse well and parboil procedure. Since arsenic is water soluble you can flush away a portion this way. The actual cooking time is reduced due to the parboil, so if you choose to skip this step you'll need to extend the cooking time accordingly.I often use beef or chicken broth packets from HerbOx (I like the sodium free ones) that I get here on Amazon. One or two packets really liven up the rice. In addition, when I first remove the lid after cooking, I will add a big handful (or two) of frozen corn and/or peas. It helps me get more veggies. You may need to cover the rice again and give it another five minutes or so on low to thoroughly heat the veggies before you uncover and fluff.

Cooking takes an hour for the kernels to absorb the boiling water in a regular pot. It is about 30 minutes when using a pressure cooker. I cover the rice with about 2 inches of water above the rice layer and the water does eventually get absorbed. I like to let the rice sit for an hour after cooking because that makes this rice nice and soft. This is a great rice replacement for those that have problems eating other types of rice. This is expensive because of the difficulty harvesting, but it is the best tasting and healthy black wild rice in my opinion.

This is wonderful wild rice, and the value is excellent. I have nothing but good to say about this brand of wild rice.

Wild rice adds a great flavor and texture to a rice dish. This brand has been reliable and as economical as I have found. Wild rice is labor intensive to harvest, so it is never as cheap as white rice. The cost is worthwhile because it's a healthy and delicious food.

I've been purchasing this rice for some time now and I'm glad I found out black wild rice from Dr. Sebi. It cleans out my gut in a good way that I don't have to run to the restroom like I'm mad. It warns me that l will have to visit the restroom soon. This wild rice tastes soo good and it makes me feel good within.

Unlike some supplements, this rice has lowest glycemic index and does not raise my glucose levels. I limit myself to half a cup cooked per serving. I have also mixed it with long-gr rice. It's a bit harder and needs a longer time, but it satisfies my craving. Slightly on the nutty side.

I use a rice cooker. I mainly make Basmati rice with it, however I like all types. After some time, I found this Black Wild Rice on S&S.Took a few times to realize how it can turn out in the cooker (the rice grains eventually open but you can stop it right before that). The setting to use (on my Zojirushi rice cooker) is supposed to be "Brown". Besides taking longer to cook (as expected), after some experience you can determine the time to stop and drain this rice to allow it have an "al-dente" texture . This also helps let it stay in the "Warm" mode without it being too cooked over time. Basically check for the first few wild rice grains to "open" and then you can decide to drain most of the water and then let it stay warm (which will eventually finish the cooking).I separately cook the Basmati rice first (it takes less time) and then cook the wild rice before mixing them together. Using the Zojirushi cup, I make 2 cups of Basmati to 1 cup of Black Wild Rice.For the taste. It has that light seaweed taste and smell. It would remind you of rice balls or sushi that are wrapped with dried (lightly moistened) seaweed in taste and smell when you mix them together.Keeping that in mind, I recommend these dishes to use with this "combination" of rice:- Ochazuke (green tea over rice). This is the perfect way to finish the rest of the rice if you use a cooker and like this taste and it generally doesn't take long. You can make it how you want personally (more or less green tea to make it more/less of a soup). I generally have Salmon with it, it's usually leftovers too, and that determines if I'm making one big final bowl or a few servings for multiple snacks with all the rice & leftovers. Really good as a late snack/study meal.A friend has this as a "fridge meal" (she has the rice combo, Salmon, and veggies all in separate containers in the fridge, her kids make the green tea fresh whenever they want it) after I let her see and try it so I'm sure it would be an easy meal for kids/teenagers once they know how to put it all together.- With fish. Mentioned above, I often make Salmon when I use the Black Wild Rice due to the flavors really working well together in the meal. I'm sure other fish also can be used as well as in different styles (grilled vs fried/battered).- Rice balls (and maybe Sushi). Again referenced above, with this Black Wild Rice you don't even need the seaweed (though adding it would make people who like that on their rice balls more happy due to the taste being intensified a bit).

Super happy with this order. Great value and delicious to eat.