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Wild Rice Recipes Biography.

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"Indian rice" redirects here. The wildflower Fritillaria camschatcensis is sometimes also called "Indian rice" or "wild rice". For the wild rice of India and Bangladesh, see Porteresia. For wild rice related to cultivated forms, see Rice.

Wild rice

WildRice23.jpg

Scientific classification

Northern wild rice (Zizania palustris) is an annual plant native to the Great Lakes region of North America, the aquatic areas of the Boreal Forest regions of Alberta, Saskatchewan and Manitoba in Canada and Minnesota, Wisconsin and Michigan in the US.

Wild rice (Z. aquatica), also an annual, grows in the Saint Lawrence River and on the Atlantic and Gulf coasts of the United States.

Texas wild rice (Z. texana) is a perennial plant found only in a small area along the San Marcos River in central Texas.

One species is native to Asia:

Manchurian wild rice (Z. latifolia; incorrect synonym: Z. caduciflora), is a perennial native to China.

Texas wild rice is in danger of extinction due to loss of suitable habitat in its limited range and to pollution. The pollen of Texas wild rice can only travel about 30 inches away from a parent plant. If pollen does not land on a receptive female flower within that distance, no seeds are produced.[4] Manchurian wild rice has almost disappeared from the wild in its native range, but has been accidentally introduced into the wild in New Zealand and is considered an invasive species there.[5]

Use as food[edit]

Harvesting wild rice.

The species most commonly harvested as grain is the annual species Zizania palustris. Native Americans and others harvest wild rice by canoeing into a stand of plants, and bending the ripe grain heads with wooden sticks called knockers, so as to thresh the seeds into the canoe.

The size of the knockers, as well as other details, are prescribed in state and tribal law. By Minnesota statute, knockers must be at most 1 inch in diameter, 30 inches long, and one pound in weight.[6] The plants are not beaten with the knockers but require only a gentle brushing to dislodge the mature grain. The Ojibwa people call this plant manoomin, meaning "harvesting berry" but commonly explained to mean "good berry". Some seeds fall to the muddy bottom and germinate later in the year.

Ojibwa wild rice pouch, cedar bark, American Museum of Natural History

Several Native American cultures, such as the Ojibwa, consider wild rice to be a sacred component in their culture.[7] The rice is harvested with a canoe: one person vans (or "knocks") rice into the canoe with two small poles (called "knockers" or "flails") while the other paddles slowly or uses a push pole. For these groups, this harvest is an important cultural (and often economic) event. Named by the Ojibwe, the neighboring Omanoominii (the Menominee tribe, whose endonym is Mamaceqtaw, "the people") is named after this plant. Many places in Illinois, Indiana, Manitoba, Michigan, Minnesota, Ontario, Saskatchewan and Wisconsin are named after this plant, including Mahnomen, Minnesota, Menomonie, Wisconsin and many lakes and streams bearing the name "Rice", "Wildrice", "Wild Rice" or "Zizania".

Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century, and commercial cultivation began in the US and Canada to supply the increased demand. In 1950 James and Gerald Godward started experimenting with wild rice in a one acre meadow north of Brainerd, Minnesota. They constructed dikes around the acre, dug ditches for drainage, and put in water controls. In the fall they tilled the soil, and in the spring of 1951 they acquired 50 pounds of seed from Wildlife Nurseries Inc. They scattered the seed onto the soil, disked it in, and flooded the paddy. Much to their surprise, since they were told that wild rice needs flowing water to grow well, the seeds spouted and produced a crop. James and Gerald continued to experiment with wild rice throughout the early 1950s and were the first to officially cultivate the previously wild crop.[8]

In the US, the main producers are California and Minnesota (where it is the official state grain) and it is mainly cultivated in paddy fields. In Canada, it is usually harvested from natural bodies of water; the largest producer is the province of Saskatchewan. Wild rice is also produced in Hungary and Australia. In Hungary, cultivation started in 1974 on the rice field of Szarvas.[citation needed] The Indian Rice Ltd. was founded in 1990. Now, the Hungarian wild rice growing and processing is managed only by this company. In Australia production is controlled by Ricewild Pty. Ltd. at Deniliquin in Southern New South Wales.[9]

Manchurian wild rice (Chinese: 菰; pinyin: gū), gathered from the wild, was once an important grain in ancient China.[2]:165 Because of the difficulty of its domestication, it gradually lost importance with increasing population density, as its habitat was converted for use in raising rice.[citation needed] It is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems.[2]:165

Wild rice, cooked

Nutritional value per 100 g (3.5 oz)

Energy 423 kJ (101 kcal)

Carbohydrates

21.34 g

Sugars 0.73 g

Dietary fiber 1.8 g

Fat

0.34 g

Protein

3.99 g

Other constituents

Water 73.93 g

Units

μg = micrograms • mg = milligrams

IU = International units

Source: USDA Nutrient Database

Cooked wild rice.

Nutrition and safety[edit]

Typically sold as a dried whole grain, wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat. Nutritional analysis shows wild rice to be second only to oats (quinoa was third) in protein content per 100 calories.[10] Like true rice, it does not contain gluten. It is also a good source of certain minerals and B vitamins. One cup of cooked wild rice provides 5% or more of the daily value of thiamin, riboflavin, iron, and potassium; 10% or more of the daily value of niacin, b6, folate, magnesium, phosphorus; 15% of zinc; and over 20% of manganese.[11]

Wild rice seeds can be infected by the highly toxic fungus ergot, which is dangerous if eaten. Infected grains have pink or purplish blotches or growths of the fungus, from the size of a seed to several times larger.[12]

Stems[edit]

Wild rice stems before and after peeling.

The swollen crisp white stems of Manchurian wild rice are grown as a vegetable, popular in East and Southeast Asia. The swelling occurs because of infection with the smut fungus Ustilago esculenta.[2]:165 The fungus prevents the plant from flowering, so the crop is propagated asexually, the infection being passed from mother plant to daughter plant. Harvest must be made between about 120 days and 170 days after planting, after the stem begins to swell but before the infection reaches its reproductive stage,...................?

Wild Rice Recipes Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.