TM Zhmenka Wild Rice is a special type of rice referring to groats and has got its biological name of Zizania Aquatica. Wild rice is not indeed a rice sort. It is a marsh plant of the genus Gramineae. It grows in shallow waters and along slow rivers of the USA and the Sothern Canada in an area of large lakes.
Wild rice has got several names: black rice (for its almost black grains), Indian rice (due to the history of its origin).
The Indians began cultivating wild rice calling it respectfully as manomio meaning a good berry. It indeed was a good berry: the Indians noticed that eating the rice they had remarkable power, their sight got sharper, and they could hold their weapons tightly and hit the marks accurately.
Present-day research prove that the Indians did not make any mistakes in choosing their food as wild rice has got many more nutrients than ordinary rice does.
A complicated wild rice cultivating and limited growing areas define such a high price of the product.
Wild Rice Grains — the depositary of nutrients
TM Zhmenka Wild Rice is the best source of proteins. There are more nutrients and useful elements, vitamins, the most valuable microelements and cellulose (magnesium, phosphorus, calcium, copper, iron and zinc) in wild rice than in ordinary one.
Wild Rice — any dish flavouring faint
Wild rice grains have got dark colour (from dark brown to black) which after cooking do not change their colour. Wild rice has a nut fragrance and an unusual taste.Maximum useful elements retained in TM Zhmenka wild rice
- 36% of zinc
- 61% of phosphorus
- 28% of proteins
The natural complex of nutritious elements is retained in TM Zhmenka wild rice:
|Nutrition facts and calories for 100 g of
% of GDA*
|Calories||363 кcal||18,15 %|
|Dietary fiber||3,0 g
Natural content of vitamins and mineral elements in wild rice:
|% of RDN**
* GDA — approximate measure of the recommended nutritious elements daily norm of 2000 kcal diet per one adult.
** Recommended Daily Norn according to the EU Directive 90/496/EEC.
How to cook
Wild rice grains are very hard. Therefore, you can soak wild rice grains into water a couple of hours before cooking and later on boil it for 30-40 min.
To cook TM Zhmenka Wild Rice you need:
To pour rice into boiling water by proportion 1:2
To make it boil and salt to taste
To boil on small fire under a lid for 40-45 min