Wild Rice & Seasoning

Sky blue, crystal clear lakes lie nestled amongst the lush, deep green forests of northern Minnesota, Wisconsin and neighboring parts of Canada. Once the ice melts on the lakes in the spring, limp shoots of an aquatic grass appear in many of these shallow lakes and adjoining river ways. By late summer, these shoots have become tall grasses with an edible seed. Late August and early September, as wild ducks, birds and geese migrate towards warmer locations they stop to eat and rest amongst these tall grasses, surrounded by the red and golden leaves falling from birch and maple forests. The ripe seeds, the colorful forest and the brisk winds are all reminders that winter is coming.

History of Wild Rice
For years the American Indians in this area have harvested this will aquatic grass seed. It became a major source of carbohydrate in their diets and a staple during the long cold winters. Oddly enough, the Chippewa, Ojibwa, Fox, Winnebago and Sioux Indians all fought over control of the wild rice-producing areas.

Unfortunately, the wild rice crops were not always reliable and a lake that contained wild rice one year might not have rice the next year, while a lake that is not known for its wild rice might all of a sudden contain rice for a year or two. The water levels were important, and a strong current during the spring would uproot the young shoots as they began to grow. In addition, early autumn storms with strong winds could knock all the seeds into the water just as they were ready to harvest. Unfortunately, Indians relying on wild rice would often go hungry and sometimes starve during the snowy winters if there was a poor crop of wild rice during any given year.

The Indians used the wild rice as a cereal with blueberries, stuffed into game birds or cooked in soups or stews with bear, venison, fish or other game. It was as important to them as wheat and oats are today with most Americans. When voyagers and fur traders came to this area, they too, ate primarily wild game and fish with wild rice and wild berries.

"Real" Wild Rice vs. "Paddy" Wild Rice and Brown or White Rice (true rice)
Lake Rice is typically sold like this and can be cooked by itself. It has a nutty flavor and "puffs" when it is finished and ready to eat.

Paddy rice is usually sold like this with white or brown rice. It will not "puff" when finished cooking and remains hard or britle and very chewy. Mixing it with white or brown rice is one way to make it palitable.

The reality, however, is that wild rice is not "truly" rice. Instead, it is a grain-like seed from an aquatic grass called zizania aquatic. During the 1950's, hybridization of the wild rice plant was developed by the University of Minnesota so that it could be produced in low-lying paddies just as brown and white rice. When grown in rice paddies, rice can be a more consistent crop, water levels can be controlled, etc. This allowed wild rice to be commercially produced, though the hybrid is not exactly like the original wild rice. Equipment was modified to meet the proper specifications for this delicate seed and research was done to develop strains that would ripen all at once and have resistance to insects and disease.

By mid-1970 almost ¾ of the Minnesota wild rice production, which accounted for 95% of the total wild rice sold in the US, was produced in the cultivated wild rice paddies. At this time, few people knew what wild rice was and it was considered a gourmet food gift item. Every year since, there has been an increasing awareness of what wild rice is and its characteristics. Restaurants, grocery stores, chefs, and others are proud to add wild rice to their menus and shelves. In addition to Minnesota, wild rice is now also grown in Northern California, in lakes in Idaho and wet lowlands on the East Coast. However, all wild rice grown in these areas is the hybrid paddy rice, created in the 1960's by the University of Minnesota.

It is not surprising that today, most wild rice found in grocery stores across the country is the hybrid variety grown commercially in rice paddies. Much of it comes out of California but it is now grown from East to West across America. However, the only place in the entire world, where the original, "real" wild rice grows, is still in northern Minnesota, northern Wisconsin and the corresponding areas of Canada. This is the rice you will find sold by Wilderness Family Naturals.

Wilderness Family Naturals' Real Wild Rice

Wilderness Family Naturals is proud to offer natural wild rice, planted by nature and grown in the clear, pure lakes of Canada. It is not genetically modified and has not been altered like most of the other grains available in the US. This wild rice requires specific conditions to thrive and will only grow in northern Minnesota, northern Wisconsin and corresponding areas of Canada to the north. The lakes must be at a specific depth so the absence or abundance of spring rain and snow melt affects where and if wild rice will grow. Because of such variations, the lakes that actually have wild rice changes each year. Lake water must flow slightly and not be stagnant, but too much flow and the current will uproot young shoots attached to the rich humus at the bottom of the lake. Temperatures must to be cool to moderate, unlike temperatures to the south, east and west. Given these delicate conditions, natural wild rice (which is actually a grass with large seed heads) is really quite fickle and has a limited area where it can be found, exhibiting natural variation each year.

Wild Rice, the real wild rice, will not grow in rice paddies nor can it be cultivated. This is a natural grain, not a "farm crop". While the hybrids like "paddy rice" which is farmed may resemble their ancestor, real wild rice, it is not the same. The "Real McCoy" is a much nicer grain, tastier, softer, and does not need to be blended with other rice or diluted in soups to be palatable. Real wild rice grows on non-depleted soils at the bottom of pristine lakes and is planted by "Mother Nature". It is an ancient grain, originally harvested by the Chippewa and Ojibwa Indians and eaten by many water fowl as they migrate each fall.

Harvesting and Parching

The grass seeds or "green rice" are harvested by boat. The seed heads are bent into the boat and carefully knocked off. Gentle knocking will ensure only the mature heads fall off the stems. Each boat zigzags through the rice, only harvesting the seeds that are ripe. Some seeds always fall into the water to replant next year's crop. Rain and wind knock more seeds into the lake as do the plethora of wild life that feed on the tiny grains.

Once the rice is harvested it looks just like large green grass seed. This "green rice" is then taken to a facility where it is hulled and parched. All wild rice is parched by the use of heat. This causes the characteristic black outer color, and changes the carbohydrates on the inside of the grain matrix that can be cooked like a rice (boiled in water or broth). There is no thing such as "raw" wild rice. (We have purchased raw, green rice for several raw foodists in the past. None have come back for more.)

Wilderness Family Naturals currently offers two types of wild rice because there are two different types of parching:
Conventional Parching (gas fired) vs. Hand Parching over a Wood-Fired Stove:

Canadian Jumbo Wild Rice: The first type of wild rice uses a method that gives you nice even dark grained "rice". It has been parched with modern equipment giving a high quality grain. This represents the largest of the wild rice kernels so we call it, "Canadian Jumbo," It only grows in Canada and the kernels are the largest and plumpest of all wild rice found in North America. We have found that it is better than any found in the US so we consider it the "cream of the crop." Canadian Jumbo wild rice, because it is so large, takes approximately 70-80 minutes to cook.

Hand Parched Wild Rice: The second type of wild rice is a "Hand Parched" wild rice which has been parched by Ojibwa Indians in a wood fired parcher using their traditional methods. This wild rice results in a lighter colored wild rice than the Canadian Jumbo above. It also cooks much faster (15-20 minutes). Most Native Americans and many others prefer this type of wild rice. It is definitely the best choice if you live a fast paced life or do not want to spend too much time in the kitchen. This rice is delicious, just as delicious as the Canadian Jumbo, with slightly less of a nutty taste and a softer, less chewy texture.

Both of these varieties of wild rice have great flavor and cook up light and fluffy. They can be substituted 100% for any other type of rice in a recipe and make a wonderful side dish.

Wild Rice Seasoning - 3 oz. Shaker Jar Contains 15 herbs and vegetables: Sea Salt, yeast, horseradish, white pepper, basil, oregano, sage, cayenne pepper, lemon peel, onion, savory, garlic, bell peppers, tomato, mushroom, parsley, spinach

Wild Rice Cookbook "The Best of Wild Rice Recipes", by Beatrice Ojakangas

Miracle Rice Cooker & Steamer

This stainless steel rice cooker is an incredible new 8 cup rice cooker that yields a full 16 cups of cooked white or brown rice. Cooks rice automatically and then switches to a stay warm mode when rice is fully cooked, keeping rice warm for hours.

Sample Recipes from "The Best of Wild Rice Recipes"
Wild Rice Salad With Herbs
2/3 c. raw wild rice
1/3 c. fresh lemon juice
1/8 tsp. Freshly-ground pepper
2/3 c. olive oil
1/2 c. thin sliced green onion
1/2 c. chopped parsley
1/3 c. chopped fresh mint
Crisp romaine leaves
1 medium tomato, seeded and chopped
Alfalfa sprouts

Wash the rice with 3 changes of water. Place 2 1/2 cups of water into a sauce pan with 1/2 to 1 tsp salt and 2/3 c. wild rice. Simmer until tender and all the water is absorbed. This will make about 2 cups of cooked rice.

Mix cooked rice with lemon juice, pepper, olive oil, green onion, parsley and mint leaves. Cover and refrigerate at least 2 hours for flavors to blend. Serve over a bed of romaine. Garnish with chopped tomato and alfalfa sprouts.

Mushroom Rice
1 cup onions
1/2 pound mushrooms, sliced
3 Tbsp. Chopped fresh parsley
3 Tbsp. Butter
3 cups cooked wild rice
1/4 c. wheat germ
1/2 tsp. Basil
1/2 tsp. Cumin seeds

Sauté onions, mushrooms and parsley in the oil for five minutes over medium heat. Add remaining ingredients. Heat through, stirring constantly. Serve hot.

Wild Rice and Pecan Soup
2/3 c. raw wild rice
1 c. coarsely chopped pecans
1/2 c. butter
2 Tbsp. chopped green onion
1 clove garlic, pressed
8 cups beef broth
2 Tbsp. tomato paste
2 Tbsp. cornstarch or arrowroot
3 Tbsp. water
1 Tbsp. dry sherry
1 egg yolk
1/4 c. heavy cream
Salt, white pepper and nutmeg to taste

Wash wild rice in three changes to hot tap water, drain and set aside. In heavy 4 quart pot, sauté rice for 10 minutes until toasted. Add beef broth and tomato paste. Bring to a boil. Cook until wild rice is done. Mix cornstarch or arrowroot, water and sherry. Stir into the boiling mixture. Cook, stirring until thickened. Blend egg yolk with cream. Wisk mixture into the soup. Heat but do not boil. Taste and season. Add pecans to soup and serve.

Chicken, Wild Rice Broccoli Soup
2 c. raw wild rice
3 Tbsp. butter
1 onion, chopped
1/2 lb. fresh mushrooms, chopped
2 lbs. broccoli, chopped
3 carrots, finely chopped
2 c. chicken broth
2 tbsp. flour
2 c. light cream
2 c. cooked, diced chicken
salt and pepper to taste.

Wash the wild rice in three changes of water and drain. In a sauce pan simmer the rice in 3 tsp. salt and 7 ½ cups water. Cook until tender. In a separate heavy pot melt the butter and sauté onions and mushrooms together (about 5 minutes) Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Turn vegetables into a blender or food processor and process until smooth. Add the flour and cream. Blend until smooth. Return everything to the pot. Heat it to a simmer and cook until thickened. Add the chicken and cooked wild rice. Add salt and pepper to taste.

Carrot, Raisin Wild Rice Stuffing
(makes 3 cups)
1/2 c. raw wild rice
1 1/2 c. water
1/4 c. butter
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. chopped slivered almonds
6 green onions, sliced
1 apple, cored and chopped
2 Tbsp. lemon juice
1/2 tsp. fresh ground cardamom
1/2 tsp. salt
pepper to taste.

Rinse rice 3 times and drain. Cook wild rice in 1 ½ cups of water until tender. Melt butter in a sauté pan and add carrots, raisins, almonds, onion, and apple and lemon juice. Cook over medium heat until carrots are done, about five minutes. Remove from heat; stir in rice. Add cardamom, salt and pepper. Use stuffing for chicken, turkey and other poultry dishes.

Wild Rice, Cranberry Mushroom Stuffing
2/3 c. raw wild rice
3 Tbsp. Butter
1 1/2 lb. chopped mushrooms
1 1/2 chopped medium onions
1/4 tsp. salt
freshly-ground pepper
1 c. chopped fresh cranberries
1/3 c. currants or raisins

Wash the rice with 3 changes. Place 2 1/2 cups of water into a sauce pan with 1/2 to 1 tsp. salt and 2/3 c. wild rice. Simmer until tender and all the water is absorbed. This will make about 2 cups of cooked rice.

In a skillet, heat butter. Add mushrooms and onions and sauté until mushrooms are cooked and dry and onions are soft (about 10 minutes on medium to low heat). Add remaining ingredients and cooked wild rice.

This makes about 3 cups of stuffing. Place stuffing into meat. The recipe works well for 6 chicken breasts or chicken legs and thighs. It also works well for roasted chicken or turkey.