Wild rice, also called "Indian Rice" is the seed of an aquatic grass. Much like whole grains, it contains protein and is high in many vital minerals.
Wild rice looks fancy -- its wonderful texture and color make it a food fit for celebrations, traditionally used for holidays -- and often has a price to match.
It takes about 20 to 30 minutes longer to cook compared to short-grain brown rice, and some of the kernels will break open and "butterfly" when it's ready to eat. Keep an eye out when it's on the stovetop -- it typically needs more cooking water than most package instructions indicate, so have an extra cup handy.
I would never dream of letting the leftovers spoil or go to waste. Cooked wild rice reheats well with a little broth or water, but I like to re-purpose extra rice in recipes such as these waffles.
Find the Skinny Chef's recipe for Wild Rice Waffles after the jump.
Wild Rice Waffles with Strawberries and Chocolate Chips
Makes 6 large waffles
2 cups soft whole-wheat flour, such as white whole-wheat
or whole wheat pastry
2 teaspoons baking powder
2 cups low-fat buttermilk
1 cup cooked wild rice
4 egg whites
6 large strawberries, diced (about 1/2 pint)
1/4 cup bittersweet chocolate chips
3 tablespoons maple syrup
2 tablespoons trans-fat-free margarine, melted
1 teaspoon vanilla extract
Nonstick cooking spray
Preheat a waffle iron on high. Place the flour and baking powder in a large bowl and whisk well. Make a well in the center of the flour mixture.
Add the buttermilk, wild rice, egg whites, strawberries, chocolate chips, maple syrup, margarine and vanilla extract. Using a spatula, stir the flour until a soft batter begins to form, about 10 turns.
Coat the waffle iron with cooking spray. Pour 1 cup of batter in the center of the iron and close the lid. Cook until the waffle is golden and crisp (the lid should release easily), 8 to 10 minutes. Repeat with the remaining batter. Serve immediately.
Nutritional Stats Per Serving (1 waffle, 4 3/4 ounces):
277 calories, 9 g protein, 49 g carbohydrates, 6 g fat (1 g saturated), 0 mg cholesterol, 6 g fiber, 217 mg sodium.