Useful Wild Rice Facts

Harvesting

Wild rice or "manoomin", as the Native Americans call it, has been harvested in lakes and streams of the Great Lakes region long before the dawn of written history. It is found in great abundance in these clean, clear waters. Successful wild rice farming was developed in Minnesota. Now an increasing farm harvest is available to supplement the ancient Native American harvest.

Wild rice is not a rice at all, but an aquatic grass. Seed used for cultivated wild rice is the same seed as that found in lakes and rivers. When processed identically, both cultivated and natural lake and river wild rice are indistinguishable in appearance and taste. Differences in color and flavor are primarily a result of processing techniques.

In harvesting the lake crop, a boat or canoe is poled through the wild rice by one person. A second person bends the heads of the wild rice plant over the canoe with a flailing stick and strikes them with another stick to dislodge the plump, ripe kernels. The unripe kernels adhere to the stem until ripe, requiring several trips, some days apart, to finish the harvest.

Wild rice grown in paddies is harvested in the most careful, modern method to secure the highest possible yield. Water is released from paddies in late summer allowing sufficient time for the ground to firm and yet not impede the growth of the wild rice plants. Large, modified grain combines are used to harvest the crop, eliminating as much waste as possible.

Processing

The harvested wild rice kernel is greenish brown in color and high in moisture. All wild rice kernels must be processed before being marketed. Processing reduces the moisture level in the kernel, resulting in an extensive shelf life of 10 years when packaged in an airtight container.

There are two different methods used in the processing of wild rice. The more traditional method is referred to as "parching" and is the method used by Minnesota processors. The other method, used by some California processors, is referred to as "parboiling". The steps of the parching method include:

1. Curing -- continued ripening.
2. Roasting -- a drying and flavor procedure.
3. Hulling -- removal of the hull.
4. Scarification -- removal of a portion of the bran layer (optional step).
5. Grading -- separation by size and color.
6. Cleaning -- eliminates all foreign matter including hulls.

This processing method virtually eliminates bacteria and provides a uniform product that has a wide tolerance for cooking without becoming starchy. Thus, wild rice is ideal for steam tables.

Color

The color of the outer layer, the bran layer, of a wild rice kernel will vary due to the ripeness of kernels when harvested, different treatment in the curing stage and scarification during processing. Color does not vary due to production (i.e., lake and river wild rice vs. cultivated wild rice). The range in colors will vary from a charcoal black to a brownish tan. With each color, the cook time and flavor can vary. These differences are valued according to the customer preference and use.

Scarification

In the scarification process, microscopically thin strips of the bran layer are removed. The rate of rehydration (cook time) and the kernel color are affected by this process. Over-scarification may cause a spotty appearance, with the dark bran layer chipped off or completely removed, leaving the white surface of the inner starch layer exposed. Over-scarification may also result in uneven cook time. The appearance of an over-scarified kernel is irregular and may be less desirable. Taste is also affected due to the loss in bran -- customer preference determines preferred scarification level.

Grading

Wild rice is the only cereal grain native to North America; however, it is a relatively new agricultural crop. Although the cultivated wild rice industry is working towards developing uniform kernels, there are still some differences in kernel size and color. Processors use a thorough grading system to separate each kernel according to color, scarification, and size. This grading system allows the processor to provide a consistent product accomodating customer specifications.

Size

Kernels of wild rice vary in length and width. The variation in width is not necessarily related to the variation in length. Differences in length and width result in a range of characteristics in the kernel (i.e., appearance, cook time). Because of the numerous uses for wild rice, various markets value kernel length and width differently.