Northern wild rice (Zizania palustrisis) is an interesting grain, it is one of four known wild rice types.  My sister sent me this which was harvested by the Chippewa tribe in northern Minnesota.

I cooked 100 g of it in 250 g of chicken stock (about 2/3 c of rice in about 1 & 1/3 c of stock).  It cooks longer than the more usual types of rice and doesn’t release starch as the grains rupture.  It has a faintly nutty taste and a chewy texture.

Chicken and Wild Rice

1000 g Chicken thigh meat and fat (skinless)
Par-frozen, ground coarse then mixed with

275 g Cooked wild rice
16.6 g Kosher salt
2.5 g White pepper finely ground
1.5 g Bay leaf powder
1.1 g Thyme dried
1.3 g Sage dried

Formed into 70 g patties.

Further information about wild rice can be found at https://www.saveur.com/true-story-wild-rice-north-americas-most-misunderstood-grain/

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