This is a kind of fungus parasitic in wild rice, which is normal. Without this fungus, wild rice wouldn't grow as fat. But when the wild rice grows old, the fungi will also grow old and start to grow spores. These black ones are the spores grown by the fungi as they grow old. It has no impact on health, because the various mushrooms we eat are fungi.

Water bamboo is one of my country's specialty vegetables. It was once called "diaohu" in ancient times. It grows in shallow paddy fields or beside ditches. It has a history of more than 3,000 years in my country. In ancient times, most of them had small light-colored flowers, and the seeds they produced after the flowers fell were black. They could be used for cooking, were fragrant and smooth, and were one of the main foods eaten by people at that time. Around the 5th and 6th centuries AD, people discovered that its basal stem had mutated and enlarged, and there were fat, white, tender fleshy stems growing inside. They plucked and ate the stems, which were crisp, tender and fresh. From then on, it gradually transformed from a grain-producing plant into a vegetable plant, and its name became wild rice.

Water bamboo shoots host the smut fungus to form fat, fleshy tender stems for consumption. They are as fat and tender as bamboo shoots and softer than bamboo shoots. It is the best vegetable for home cooking and a good ingredient for banquets. It is suitable for mixing, stir-frying, roasting and stewing. It can also be made into soup and vegetarian dishes. It can also be used with meat and vegetables. It can be cut into slices, dices and hob cubes, and can be adapted to a variety of seasonings. Traditional Chinese medicine in the motherland believes that it is sweet in taste and cold in nature, and has the functions of relieving heat and toxins, eliminating polydipsia, and facilitating bowel movements.

Wild rice is preferably large, thin-skinned, light-colored, and tender and white in texture. Use it to make dishes that are crisp, tender, refreshing, and delicious. Braised wild rice with shrimp roe: Peel off the outer skin of 400g (gram) of wild rice, cut into 3cm (centimeter) long and 1cm wide slices, blanch them in boiling water, drain out the purified water, put them in a bowl; put 10g of pepper oil in the pot, and use Cook over medium heat until cooked, add 10g of shrimp roe, stir-fry briefly, then put it into a bowl, add refined salt, soy sauce, clear soup, cooking wine, MSG and mix well, add it to the wild rice, mix well, cover and simmer for a few minutes. Plate and serve. This dish is white and tender, with bright red shrimp roe and a delicious taste. Pan-fried wild rice: Peel and wash 500g of wild rice, and cut with a diagonal knife into 3cm long and 0.8cm thick slices. Cut each piece with a coir rain knife, put 20g of fragrant rice grains into the bowl, add 50g of clear soup and mix thoroughly, strain out the clear juice and set aside; add 300g of scallion oil in the pot, cook over medium heat until cooked, switch to low heat, and add the wild rice Fry it thoroughly in oil, filter out the oil, then add fragrant juice, clear soup and refined salt, switch to high heat and cook for about 3 minutes (minutes), add ginger juice and MSG, mix well and serve on a plate. This dish is white and bright in color, fresh and tender in taste, and has a rich aroma.