Wild rice is the seed of an aquatic grass and a member of the grass family. Wild rice is an indigenous food that grows in shallow water, and is of cultural and spiritual significance to Native nations. It is also a cultivated crop, grown in paddies similar to white rice, in Minnesota and California.
Hand-harvesting wild rice from lakes has been highly impacted by United States’ treaties and forced resettlement of Native peoples. Because it is a water-based crop, environmental degradation is a further threat to this food. Seed from natural stands of wild rice is harvested in canoes, and in cultivated settings, wild rice is harvested by combines. The plant reseeds naturally, and is native to northern Minnesota, Wisconsin, and Canada. Restoring the health and vitality of natural stands of wild rice in lake and river systems is valuable for environmental and cultural reasons, in addition to its unique culinary contributions.
Wild rice is gluten-free, high in protein, and far lower in carbohydrates than other grains. The seeds are longer and more slender than many other types of rice.
Function: Wild rice is used whole, and frequently prepared in boiled water, as is standard rice. It cooks in 15 to 20 minutes and swells to four times its size when ready for eating.
Flavor profile: Wild rice has a toasty, sometimes smoky flavor, with a scent reminiscent of the north woods.
Nutritional info: High in protein, vitamins, iron, potassium, and phosphorus.