Denny, they are talking about raw rice, which will be very low in sugar. There will be a lot of carbs, some protein, and some fat. Pentosans generally won't convert in the mash, and are not fermentable.
A lot of the carbs will convert though, and I think you can expect to get a similar sugar profile after mashing that you get from just barley. My reasoning here is that the enzymes breaking down the carbs are from the barely and should work on the rice carbs the same way they work on the barley carbs. The rice carbs might have less branching than the barley carbs which would explain why it would ferment more completely, although that (complete fermentation) is generally the rule with white rice and may not apply to wild rice.