Wild Rice is a whole grain

Definition of Whole Grains: Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

The following, when consumed in a form including the bran, germ and endosperm, are examples of generally accepted whole grain foods and flours:

Amaranth    Wild Rice
Buckwheat    Barley
Millet    Corn, including whole cornmeal & popcorn
Quinoa    Oats, including oatmeal
Rye    Rice, both brown rice & colored rice
Teff    Sorghum (Also called milo)
Wheat    Triticale

Approved and endorsed by the Whole Grains Council, May 2004.

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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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