While there are dozens of wild rices you can buy at the supermarket, about eighty-five percent of the stuff labeled “wild rice” on store shelves is grown in cultivated, man-managed, machine-harvested fields that are about as wild as a suburban lawn.
Really wild wild rice grows only in the area around the Upper Great Lakes. Our wild rice is harvested from the lakes in northern Minnesota including Leech Lake and Cass Lake. It thrives along the banks of slow but steady waters about three feet deep.
It's harvested by hand from canoe and with traditional techniques that haven’t changed in centuries. It’s parched and winnowed by hand over fire, which gives it a roasted, toasty flavor. Making rice like this is very labor intensive, and therefore the end result is not cheap.
The proof that it’s worth it is in the flavor, however. I guarantee this wild rice tastes amazing and—if you’ve never tasted it before—will be a revelation.
Comes with recipe