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Culinary Dictionary
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| Category: Grains, cereals and starch |
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Wild Rice | ||
 Wild rice is any of the four species of plants that make up the genus Zizania, a group of grasses that grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The genus is closely related to true rice, genus Oryza, which is also a grass, and shares the tribe Oryzeae.
Wild Rice is an aquatic cereal grain that grows wild in isolated lake and river bed areas located primarily within the continent of North America. Native Americans Wild Rice is referred to as Mahnomen or Manomin which means good berry. Origin: Wild rice is native to the northern waters of Minnesota, parts of Wisconsin, and adjacent areas of Canada. Appearance and Taste: Wild Rice has a very pleasant chewy texture and a distinctive nutty and natural flavor with a smoky overtone. The plant, about 3 - 10 ft (1 - 3 m) tall, is topped with a large, open flower cluster. The ripened grains, dark brown to purplish-black, are slender rods 0.4 - 0.8 in. (1 - 2 cm) long. History: Wild rice increased in popularity in the late 20th century, and commercial cultivation began in the US and Canada to supply the increased demand. In the United States the main producers are California and Minnesota (where it is the official state grain) and it is mainly cultivated in paddy fields. Canadian wild rice is usually harvested from natural bodies of water; the province of Saskatchewan is the largest producer in Canada. Wild rice is also produced in Hungary and Australia. The Wild rice industry in Hungary started in 1974 on the rice field of Szarvas. Nutritional Fact: Wild rice contains more Niacin (also known as vitamin B-3), than brown rice and is a very good source of other B vitamins, such as calcium and potassium. It is also a good source of fiber and is high in carbohydrates. |