Wild rice was critical for the native people to survive the long, cold winters Minnesota is known for, and they 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 wild rice we are selling. The harvest is typically completed by a two-person team ("partners") 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 growing and harvesting operations were developed. Most of these operations today are in California, Minnesota, and Canada. The cultivated wild rice grown in these operations is NOT the same as the wild rice we are selling.
Cultivated wild rice is grown on man-made rice paddies, where the water levels are managed to try to produce the ideal conditions which sometimes do not exist in nature. The wild rice is typically harvested mechanically, using air boats. 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! All mechanical harvesting takes the wild rice in one pass, whether it is fully ripened or not, and we know that wild rice is not typically ready at the same time!
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. Because it is hand-harvested, it is more expensive, but it is worth it! We encourage anyone to compare the difference and see for yourself.
We are experienced harvesters and distributors who will 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 25-30 minutes 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).