Wild Rice, Fully Cooked, Pouch

In Northern California’s Fall River Valley, a combination of fertile soil, high, crisp climate and clean, spring-fed rivers work together to create the ideal place for growing wild rice.

Technnically, Fall River Wild rice isn't a rice at all. It's the seed of Zizania palustris, a tall, blooming water grass that prospers in shallow lakes, marshes and streams. It’s the only cereal grain native to the North American continent.

“What we call wild rice was a staple food of several Native American tribes,” said Walt Oilar, manager of the Fall River Wild Rice coop. “It was called ‘manoomin,’ which means ‘precious grain.’ Wild rice remains ‘manoomin’ for us because of its exquisite flavor.”

Enhance soups, salads or any dish with the addition of the delicious nutty flavor of this 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. 

• Non-GMO
• Ready to eat
• Very low sodium
• No saturated fat
• No cholesterol

Refrigerate After Opening.