In a Native American magazine I recently came across there
was an article about wild rice and its meaning to Native American people. I
learned quite a bit. It seems that wild rice is the only grain indigenous to North America. It
has twice the protein and fiber of brown rice and like any true rice, is gluten free. It has a nuttier,
crunchier texture than any other rice. Sometimes it’s mixed with brown, white,
black and/or red rices for a “wild rice blend” which is really delicious.
Wild rice grows in rivers, creeks and shallow lakes and was harvested
by canoe, mainly by the Chippewa/Ojibwa Indians of the Great Lakes Region (northern
Wisconsin, Minnesota, Michigan and west-central Ontario (Canada).
It's considered
a sacred plant by the Native Americans and is hearty. But the plant requires a real winter for the
seed to break dormancy, so climate change could have a negative impact
on this food source as temperatures increase. Conservation programs are
underway to reinvigorate wild rice growing regions to benefit not only humans,
but wildlife, too. Where rice is abundant it drives biodiversity in those areas.
Wild rice feeds waterfowl (mallards, ducks, etc.) and the beds create habitat
for breeding and nesting. Moose, muskrats and minute invertebrates all feed on
or use wild rice as well.
Many Native American people today rely on this
rice for income. Wild rice is harvested by hand, so it is not
inexpensive. This is another reason why it’s sometimes mixed with other rices
in rice blends in order to cut the cost. I find this to be a great idea for not only cost reasons, but also because an all-wild-rice dish can be a bit overwhelming.
So how did the Native American people typically prepare
wild rice? I read that it was often served with berries (such as blueberries, blackberries
or cranberries) and meat. Though I haven’t tried that, a couple of ways I like to make it is either warm, mixed with other rices as a side dish to chicken or whatever, or in a salad. At this time of year you’ll find stuffing
recipes using wild rice instead of bread for a gluten-free version. Some of them look quite good. This recipe
was recommended to me several years ago by my sister-in-law. I modified it slightly by mixing the 2 rices together. The original called for all wild rice.
Wild Rice Salad
2 cups water,
divided
½ tsp salt,
divided
½ cup wild rice
½ cup brown
rice
1 6-oz jar
marinated artichoke hearts, drained and halved, reserve marinade
1 6-oz. can green peas (or use frozen and cook them)
1/3 cup
coarsely chopped green or red bell pepper
3 green
onions, chopped with both white and green parts
1 cup cherry
or grape tomatoes, halved
¼ cup
toasted slivered almonds, for garnish
Dressing:
1 1/3 cups
light flavored oil such as canola or grapeseed
½ cup white
vinegar
¼ cup grated
Parmesan
1 Tbsp.
sugar
1 tsp. salt
1 tsp.
celery seed
½ tsp.
ground white pepper
½ tsp. dry
mustard
¼ tsp.
paprika
1 clove
garlic, minced
First, we’re going to cook each of the rices separately, and
later combine them. In 2 pots with lids, bring water and salt to a boil. Add
the wild rice to one pot and the brown rice in another one, and stir each well.
Reduce heat to low, cover and simmer the wild rice for 45 minutes to 1 hour,
the brown rice for about 45 minutes (or follow the directions on the bag).
Drain excess liquid from both and allow to cool slightly.
Meanwhile, combine all the dressing ingredients in a jar with
a lid and shake well. Chop all the veggies.
When the rices are done cooking, in a large bowl, combine
them with the vegetables, reserved artichoke marinade and half of the dressing.
Toss well.
Just before serving, toss
again and taste. Add more of the dressing if needed. Taste for salt and
sprinkle with the almonds and serve. This is best eaten at room temperature.
