Wildreis

Wild Rice?

The name wild rice is misleading because it is actually not rice, but an aquatic plant from the sweet grass family. Its shape is similar to that of long-grain rice, but wild rice grains are black and significantly longer and narrower. The size of the wild rice plant, which can grow up to five meters tall, is remarkable.

Wild rice belongs to the genus Zizania and comes primarily from North America and parts of East Asia. The North American wild rice species mainly grow in the region around the major Canadian and North American lakes, in the north of the provinces of Alberta, Manitoba, Saskatchewan and Ontario, as well as on the Mississippi River. Wild rice is harvested in late summer, usually between mid-August and early September.

An integral Part of Indigenous Cuisine

Wild rice has been an important part of the diet of the indigenous population of North America for over 3,000 years. The traditional harvesting method used by the indigenous people was complex: sitting in a boat, the stalks were bent forward using wooden sticks and the grains were knocked out from above the boat. When the stalks snap back, some of the grains end up in water, where they were used again as seeds for new plants. The grains were then dried in the sun or over a fire, causing them to turn from greenish-brown to black.

As demand has increased over the years, wild rice is now often specifically grown in water basins and harvested mechanically using combine harvesters or propeller boats and then heated and dried. Then, as now, the grains are dehusked after drying - this means that the fine husks around the grains are removed.

In the supermarket, wild rice is almost only available as a wild rice mix (mixed with conventional rice) - but it is also available plain in some delicatessen stores and online.

A Lot of Nutritional Power in a Small Grain

Wild rice not only tastes pleasantly nutty, it is also ideal for a health-conscious diet: it is low in fat and calories and is full of B vitamins as well as magnesium, calcium, potassium and zinc. It particularly scores points for its high protein content, which is more than twice as high as that of 'real' rice. Thanks to its low glycemic index, it is a tasty and healthier alternative to white or brown rice, especially for those with diabetes.