Wild rice is gluten-free, low in fat, and high in both lysine (an amino acid) and fiber. It is also quite high in protein, coming in behind oats and in front of quinoa in terms of protein content. It has a nutty, earthy flavor and a distinctly chewy texture. It can be eaten on its own, but its flavor can be fairly intense (and the cost sometimes prohibitive). More often, wild rice is used in dishes alongside other ingredients — it gets cooked in pilafs with other grains; sprinkled over salads; or added to soups, casseroles, and stuffings.