, Anthropologists since the early 1900s have focused on wild rice as a food source, often with an emphasis on the harvesting of the aquatic plant in the Lake Superior region by the Anishinaabe people, also known as the Chippewa, Ojibwa and Ojibwe (Densmore 1929: 128). However, with patience and persistence, an annually producing wild rice bed can provide a bountiful, renewable source of food. About 60 million hectares of rainfed lowlands supply about 20% of the world’s rice production. Paddles, pole, knocking sticks, water, cherry pie – all a check, good to go! A delicate plant, wild rice requires special skills at harvesting so as to not impede the reseeding and regrowth process. One person vans (or "knocks") rice into the canoe while the other paddles slowly or uses a push pole. Wild rice is grown in a genuinely pristine, unique environment and is a true delicacy from the northern wilds. Wild rices from lakes and streams and hand-harvested from native growing regions are optimal . Wild rice (Zizania Palustris) was the staple food of the Chippewa and Ojibwa Indians of the region for the last 1000 years. Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century, and commercial cultivation began in the U.S. and Canada to supply the increased demand. This entails parching the rice over a wood fire, threshing the hulls from the rice … Beneath the fruit head, three small antlers dance like feathers in the wind. The plants are not beaten with the knockers, but require only a gentle brushing to dislodge the mature grain. Wild rice is currently produced commercially as a field crop in Minnesota and California, which account for most of the acreage (20,000 and 8,000 acres, respectively, in 1991). Not only has wild rice served as a food staple for ancestral peoples of a diverse array of cultures, but it is also an important source of food and habitat for fish, fowl, and other wildlife. Rainfed rice environments experience many abiotic stresses, such as salinity, and high uncertainty in timing, duration, and intensity of rainfall.  These jigging pits are part of the husking needed to process wild rice, and archaeologists see these holes in the soil stratigraphy in archaeological excavations today. Typically wild rice is served as an accompaniment to meat, used in casseroles, eaten as a breakfast cereal, or used as an additive in meatloaf, stews, soups, breads, cookies, pancakes, and pastries. There are thousands of different northern wild rice varieties, which grow in different lakes. Each Pack Comes in an Outer Box for Protection While now a delicacy in North America, the grain is eaten less in China,:165 where the plant's stem is used as a vegetable. There are four different species of wild rice. , Wild rice seeds can be infected by the highly toxic fungus ergot, which is dangerous if eaten. 8 Surprising Facts About Minnesota Wild Rice, Sustainability 101: How To Build A Solar Oven, Another Green Living Option: Hand Wash Your Clothes, DIY Hand Sanitizer That’s as Good as Store-bought. There is nothing wild about most wild rice. Wild rice requires water year around and will grow in water as shallow as 4 inches and as deep as 4 feet. Be on the lookout for aquatic weeds such as Sparganium, milfoil, and horntail rush. But when I flipped my copies open, I saw that you were one of the chefs he mentioned in the text! They continued to experiment with wild rice throughout the early 1950s and were the first to officially cultivate the previously wild crop. This is completely unlike the farm-grown, blackened, and hardened “wild” rice sold in most grocery stores. Archaeological investigations of wild rice processing from the American era, before and after the creation of federal Indian reservations, also provide information on the loss of traditional harvesting areas, as 1800s fur trader and Indian interpreter Benjamin G. Armstrong wrote about outsiders "who claimed to have acquired title to all the swamps and overflowed lakes on the reservations, depriving the Indians of their rice fields, cranberry marshes and hay meadows" (Armstrong 1892: 81). While more widely known in English as wild rice, manomin is not classified as a rice but rather a cereal. This journey ended between the late 1400s and early 1600s in the Lake Superior wild rice country when they encountered the plant (Warren 1885: 76–95). To me, it's home…comfort. Wild rice will stay fresh sealed in the refrigerator up to a week or frozen for up to 3 months. 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