Wild rice is wildly nutritious. Containing high levels of protein, fiber, iron, and calcium, wild rice is also gluten-free. It is extremely high in folic acid, an essential B-complex vitamin lacking in many people�s diets. Just half a cup of cooked wild rice yields 21.3 mcg of folic acid, where brown rice offers only 3.9 mcg. The niacin content of wild rice is also notably high. Wild rice is a wonderful alternative to any grain that you would use in either hot or cold dishes. My favourite is just to use it in hearty salads, like the recipe I have for you today. It�s rich, nutty flavour pairs well with other earthy foods like beets, sweet potato, pumpkins and squash. As we are slowly working our way into autumn (eek!) you�ll notice those veggies showing up in the market more and more. sprouting: The process of sprouting wild rice is very simple, however, requires a little planning ahead. From raw rice to a fully �bloomed�, edible product, you�re looking at 2-3 days, most of that time being spent doing everything except fussing over your future meal. All it takes is a little soaking time, then a few rinses twice a day until the seeds have opened up. This process is called �blooming� because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It�s a really fun thing to watch, however slowly, and totally groovy to eat something you�ve seen transform just with the power of water and a little patience.