Wild Rice

Wild rice isn't literally rice at all. It's the seed of Zizania palustris, a tall, blooming water grass that prospers in shallow lakes, marshes and streams, the only cereal grain native to the North American continent. It grows naturally in the Great Lakes region of Minnesota, but a California farmer in the early 80’s thought it would do well in the Fall River area. And he was right. Fertile soils, lush forests, clean air, spring waters, and a crisp climate make this an ideal mountain valley for producing wild rice.  

Highly nutritious, wild rice contains more than 12% protein uncooked, significantly more than common white rice or most other grains. It is high in complex carbohydrates and is a good source of fiber. In contrast, its sodium content is refreshingly low.  Wild rice is easy to prepare; the longer it cooks, the softer and fluffier the grains become. Simmering in broth or wine gives wild rice a rich, full-bodied taste, and its flavor can be further enhanced by adding chopped vegetables, nuts or fruit. 

Uncooked wild rice will keep almost indefinitely, when stored in an airtight container. Cooked, it will keep for 10-14 days refrigerated, or can be frozen up to 6 months.  “What we call wild rice was a staple food of several Native American tribes,” Walt explains. “It was called "manoomin," which means "precious grain.” Wild rice remains "manoomin" for us because of its exquisite flavor.”

Uncooked wild rice will keep almost indefinitely when stored in an airtight container.  Cooked, it will keep up to 10 days refrigerated or can be frozen to use later.