Wild Rice (Real)

Wilderness Family Naturals is proud to offer natural wild rice grown in the clear, pure water of Canada.

Most wild rice available in grocery stores across the country is what is referred to as paddy rice. This rice is grown similar to brown rice in rice paddies. It cooks uniformly, and is consistently the same year after year because it is a cultivated rice. This type of rice is actually a hybrid developed by the University of Minnesota. There is a great deal of difference between "real" wild rice and paddy rice.

"Real" wild rice grows wild in the clear lakes near where we live. It is not genetically modified and has not been altered like most of the other grains available in the US. This wild rice requires just the right conditions to grow and only grows naturally in northern Minnesota and in Canada just north of us. The water has to be at a certain level, and it needs to flow slightly, but not too much so that it would uproot the plants. The bottom of the lake needs to have rich humus, and the temperatures need to be like those you see in this area of the country. Given those conditions, you can grow a wonderfully delicious, natural wild rice (which is actually a grass with large seed heads). The water fowl just love it.

Wild Rice, the real wild rice, will not grow in rice paddies nor can it be cultivated. This is a natural grain, native to Minnesota, that is not a "farm crop" and can not be cultivated. While the hybrids like "paddy rice" may resemble its ancestor, real wild rice is the ancestor. It is like an ancient grain. It grows on non-depleted soils at the bottom of pristine lakes and is planted by "Mother Nature".

Once the rice is harvested it looks just like large green grass seed. These seeds are then parched to remove the husk. We currently offer two types of wild rice. There are several different types of parching and there is some natural variation in sizes of the grains:

1. The first type of wild rice uses a method that gives you a nice even dark grained "rice". It has been parched with modern equipment giving a high quality grain. The largest of the wild rice kernels we call, "Canadian Jumbo," because it only grows in Canada and we consider it the "cream of the crop." It is the largest and the plumpest of all wild rice in North America. It takes approximately 70-80 minutes to cook.

2. The second type of wild rice we offer is a "Hand Parched" wild rice which has been parched by Ojibwe 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. This rice 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, also.

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.

This wild rice is made with a parching method that is non-abrasive, yielding a nice dark grained rice. It is the largest, plumpest, and most ripest of all the wild rice harvested in Canada. Cook time approximately 70-80 minutes

This wild rice from inland lakes in Canada, hand parched by Ojibwe Indians by a traditional method they have used for many years. Cook Time: Approx. 15-20 minutes

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

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

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 nd 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.