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Wild rice is not a true rice but a long-grain aquatic grass seed. And it is not wild, as the name suggests. It is cultivated in paddies. Nutritionally speaking, wild rice compares to brown rice and is rich in protein and vitamin B.
1-1/2 cups wild rice
2 tablespoons olive oil
4 bay leaves
2 teaspoons cumin seeds
1 cup thoroughly washed, finally chopped leek whites
1 teaspoon minced garlic
41/2 cups of water
3/4 teaspoon salt, or to your taste
Chopped cilantro (fresh coriander) or parsley leaves for garnish
Put the rice in a large sieve and wash thoroughly under running water. Set aside.
In a large saucepan, heat the oil over moderately high heat and cook the bay leaves, stirring, for a few seconds. Stir in the cumin seeds, which should sizzle until they turn golden, 2 to 3 minutes. Cover the pan, reduce the heat to low, and cook until all the water is absorbed and the rice is safe, 50 to 60 minutes.
Remove to platter, garnish with chopped cilantro, and serve.