Wild Rice Recipes

Wild Rice, Zizania aquatica, or Mahnomen, meaning good grain Not really a rice but an aquatic grass Native to the central and upper Great Lakes region Not related at all to the common rice

State grain of Minnesota Wild Rice was to be the source of many tribal wars waged for control of the lakes and rivers where it flourished. During the 1700’s the Chippewas, or Ojibwas, fought many battles with the Fox, Winnebago and Sioux Indians over the control of their wild rice producing areas. The Chippewa Indians won, and wild rice, the main source of carbohydrates in the Indians diets, became the food to which they’re good health and large stature was attributed.

Precious Mahnomen was a staple in the diet of the Chippewa and Sioux for hundreds of years. Beginning in the 1300 ‘s, camps were set up along the lake shores late each summer to gather the wild rice which would help the tribes through the long, cold northern winters. Moving to the camps became a highlight for each tribe, and a ritual in their culture.

When the first white men came to the region, they became acquainted with the wild rice. The French called it wild oats, then later changed the name to wild rice, because the similarity of the culture reminded them of white rice. The wild rice crop, however, was not always reliable, and in the years when it was not plentiful, the Indians would often go hungry and sometimes starve during the long, snowy winters.

Wild rice has a history steeped in tradition. Wild rice has grown naturally in the lakes and rivers of northern Minnesota for hundreds of years and as an agricultural crop for the last thirty years. It's the seed of Zizania palustris, a tall, blooming water grass that prospers in the pristime lakebed shallows and lush vegetation of the Great Lakes region. It is the only cereal grain native to North America. For hundreds of years, wild rice was an important staple food of Native American tribes. It was called "manoomin" - precious grain.

The traditional harvest occurred in September, the time of the Wild Rice Moon, when Native Americans would gather the wild rice from the lakes and rivers by beating it into their canoes with sticks. Celebrating the harvest of this grain each fall continues to be a ritual practiced by many Ojibwe, whose method of harvesting the rice by hand has remained unchanged over the years. Today, most wild rice is cultivated, yet it remains a natural product. The cultivated grain is the same as that which has been harvested in the wild for hundreds of years. Wild rice remains "manoomin" for us today - a culinary gem!

Traditional Method of making is that first brings 3 cups of water or stock to a boil and add one cup of wild rice. Bring back to a boil, reduce heat and simmer for 45-60 minutes or until rice is tender and most grains are slightly split. Drain any excess liquid if necessary and fluff with fork and serve. Rinsing in cold water may cool down Wild Rice. Reheat by sautéing with any of your favorite herbs, spices and vegetables.