Wild rice was critical for the indigenous people. They harvested it and added to their stores to survive the long, cold winters Minnesota is known for. Many still harvest wild rice each year for food and to honor the tradition which was so important to their ancestors' way of life.
Wild rice has powerful antioxidant and lipid-lowering properties and is a rich source of dietary fiber which is essential for keeping cholesterol low. The fact that it's delicious is a tremendous bonus!
Minnesota has more acres of natural wild rice than any other state in the nation. In 1977, wild rice became the state grain of Minnesota.
Wild rice grows once annually in Minnesota and although harvesting has been done for centuries, not much has changed over time for the non-commercial / non-cultivated wild rice we sell. The harvest is typically completed by a two-person team with one pushing the canoe through the wild rice bed using a long pole while the other does the picking.
The picker uses two wooden sticks called "knockers" -- one stick to gently guide the wild rice plants over the side of the canoe, and the other stick to tap (or "knock") the wild rice into the canoe. This is repeated until the day's harvest is over.
The wild rice is then delivered to a "finisher" or "processor" to prepare it for consumption. This involves drying, parching over heat, hulling, and winnowing (to separate the sheath from the grain).
In the 1950's, due to the increased demand and short supply of native/natural wild rice, commercial wild rice operations were developed. Most of these cultivated paddies are in California, Minnesota, and Canada. The wild rice grown in these operations is NOT the same. The cultivated wild rice is the kind found in most grocery stores. It is usually black.
Recently, air boat harvesting of lake-grown (not paddy) wild rice is occurring on private ponds and lakes, particularly in Canada. This is sometimes marketed as "hand-processed" which can be confusing to the buyer. "Hand-processed" is not hand-harvested wild rice!
Although these wild rice "farms" ensure a steady supply of product, the natural wild rice we are selling is superior in taste and appearance, and it cooks faster.
We will always ensure you are getting the best natural wild rice available each season.
Our wild rice is not genetically modified in any way and has a natural, nutty flavor. NO PESTICIDES or HERBICIDES are used on the natural wild rice beds.
We know if you try our natural wild rice you will notice the difference!
Wash wild rice by running under cold water. Optional -- soak the wild rice overnight. Add four cups of water to one cup wild rice, salt optional. Bring to boil. Reduce heat and simmer until the wild rice is fluffed as desired. Drain excess water. One cup of wild rice makes four to five cups cooked.
You may store your wild rice at room temperature. Keep it dry and the shelf life is indefinite (years).