This wild rice comes from the grain of a wetland grass called zizania aquatica, which is cured then roasted after harvest to give it a beautiful black colour.

The long grains look fantastic in a wild rice salad, served with roasted vegetables, toasted nuts and handfuls of fresh herbs. Or serve the wild rice as a side dish to grilled chicken and fish, dressed simply with great-quality olive oil. 

The rice has  been ‘scarified’ which means the outer surface is roughened slightly, to reduce cooking time without affecting the grain itself.

To cook wild rice

Bring a pan of water to the boil. Add rice to water and cover. Cook for 20 minutes or until tender. Drain and serve.

Storage: Store in a cool dry place, away from direct sunlight