Red Rocks FREE Wild Rice Recipes Page

HISTORY AND SOURCES OF WILD RICE (OR SKIP ALL THIS AND GO TO THE RECIPES)

Wild Rice, or Mahnomen, as the Indians call it, has been harvested in the lakes and streams of the Great Lakes area since long before the dawn of written history. It is found in greatest abundance in the shallow, cool lakes.of Northern Minnesota and the adjacent area of Canada. It is from these areas that substantially all of the Wild Rice in the food markets originates. When Wild Rice is harvested, it is contained in a greenish brown hull and has a high incidence of moisture which must be reduced by parching or roasting, which makes the grain hard and non-perishable, and also facilitates the subsequent hulling, followed by careful grading and cleaning that is necessary before it is suitable to prepare as food.

BASIC PREPARATION:

Wild Rice has the unique capacity to combine with any fat food to create new and distinctive food flavors. Cream, butter, olive oil, vegetable oils, poultry and meat juices and fats, each combining with the Wild Rice to create their own distinctive "Wild Rice" flavor. Basic preparation should be planned to assist this phenomenon, not to hinder or disguise it. Simmer wild rice in chicken broth - Delicious!!

PREPARATION:

Properly graded Wild Rice will cook uniformly and therefore is easily prepared, (presoaking does not harm, but is not necessary). Just put the Wild Rice in boiling, salted water and cook for the time necessary to cause the rice to fully bloom. Remove from water and drain, preferably with a colander.

MEAT AND POULTRY STOCK PREPARATION:

Start preparation same as above, but drain after about 4/5th's of the cooking time has elapsed (just when grain starts to bloom rapidly). Replace water with boiling stock and simmer until fully bloomed; drain thoroughly.

THINGS TO REMEMBER:

NOTE #1: When reheating or thawing refrigerated or frozen pre-cooked Wild Rice, it can be immersed in hot, but not boiling, water or steamed in a colander or double boiler.

NOTE #2: If Wild Rice is to be served cold, as in a salad, or stored in a refrigerator for future use, it should be blanched by immersing in cold water (not under a faucet or spray).

NOTE #3: When the Wild Rice is to be used as a side or bed for meat or gravy, salt and pepper and butter are almost always added in order to bring out the flavor.

NOTE #4: The native Ojibway were no dummies. They beat the heck out of the Sioux in northern Minnesota and took over the wild rice in the lakes around here after venturing here from Maine. Needless to say, the Sioux weren't real happy with the Ojibway because if you read this nutrition chart, this wild rice is much better in nutrient value than white rice. Yep - I'd a been pretty ticked off with the whole "move, adapt or die" thing that the Ojibway people presented to the Sioux. No matter where or when you look, somebody's always fighting about something somewhere, it'll never ends. (Joe's cynical side emerges. ...but our wild rice is gourmet!)

NUTRITIONAL VALUE OF WILD RICE (VS. WHITE RICE)
(All values are for 1 Lb. of raw rice)

Wild Rice
White Rice
Food Energy Calories
1,601
1,647
Protein Grams
64
30.4
Fat Grams
3.2
1.8
Carbohydrate Grams
341.6
364.7
Phosphorus Milligrams
1,538
426
Iron Milligrams
19.1
3.6
Sodium Milligrams
32
23
Potassium Milligrams
998
417
Thiamine Vit. B1 Milligrams
2.2
.32
Riboflavin Vit. B2 Milligrams
2.87
.12
Niacin Milligrams
27.9
7.2
Magnesium Milligrams
585
127

Recipes, DANG IT, Recipes


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