The fourth week in September is National Wild Rice Week. Did you know that wild rice isn’t rice?
 
 
A COUSIN OF TRUE RICE

Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice, the genus Oryza.

Like Orzya, it grows in in shallow water. Instead of being cultivated in paddies, as the name indicates, it grows wild in small lakes and slow-flowing streams.

There are four species of wild rice, three native to North America.

 
The tassels at the top of the stalks can be seen swaying over rivers, lakes and floodplains from late August through September.

Called manoomin by the local Chippewa, wild rice is a protected crop that can be harvested only by state residents holding a valid license.

In the Great Lakes region, the rice is harvested by hand, by the Chippewa natives. Paddling in canoes (or propelling with push poles—illustration #3, below), they use the traditional instruments, wooden flails, to make the grains fall from the stalks.
 
 
WILD RICE NUTRITION

Wild rice is high in protein for a grain, second only to oats in protein content. Like true rice, it does not contain gluten.

Wild rice is also a good source of minerals and *vitamins, the amino acid lysine and dietary fiber. It low in fat.

While some recipes and store rice mixes combine wild rice with other versions (white rice, brown rice), this is to keep the cost down. It prevents you from enjoying the joy of wild rice.

[2] One of the most popular preparations: wild rice pilaf with mushrooms (photo and recipe from the New York Times).

Cooked wild rice has about 30% fewer calories than brown rice and 40% more protein. It also contains more fibre, potassium and zinc.

So treat yourself: Spring for a bag and make this recipe, courtesy of The New York Times.
 
 
WILD RICE RECIPES

Wild rice can substitute for potatoes or grains, and is used in a wide variety of foods such as dressings/stuffings, casseroles, salads, soups, even desserts.

Here are some wild rice recipe collections to peruse:

 
We always add it to our Thanksgiving turkey dressing.
 
 
> The different types of rice.

> The history of rice.
 

[3] Nineteenth century tribal women harvesting wild rice in the traditional manner. From The American Aboriginal Portfolio by Mrs. Mary H. Eastman. Illustrated by S. Eastman. Philadelphia: Lippincott, Grambo & Co. 1853.

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*One cup of cooked wild rice provides 5% or more of the daily value of iron, and potassium, riboflavin and thiamin; 10% or more of the daily value of B6, folate, magnesium, niacin and phosphorus; 15% of zinc; and more than 20% of manganese.