Wild Rice is not really a rice; it is a seed from an aquatic grass indigenous to North America. Once harvested, the green seed is cured and then roasted to bring out its rich nutty flavour. Nutty with a slightly green bitterness and when cooked, the grains burst out exposing a soft white and tender interior. Excellent in pilafs or stuffing; with corn, chilies and roasted peppers; tossed with Smoked Trout and Asparagus. An interesting addition to Blini batter to serve with smoked salmon or caviar and crème fraîche.