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Wild Rice or Manoomin Recipes
WILD RICE or MANOOMIN “Harvesting Berry” - Zizania palustris
General Preparation Info
Although much more prevalent in Minnesota and Wisconsin, manoomin does grow in a few Illinois lakes and confluences of the Mississippi River. High in fiber, loaded with protein, and low in fat, manoomin is one of the first superfoods and the only grain native to North America. Called “the good berry” or “the harvesting berry” by the Ojibwe, it remains a staple of their culture and diet. Harvesting can be tedious, requiring the grains to be collected, chaff removed, then parched of moisture over heat. The result is a smoky, savory flavor that is hard to resist.
NOTES ON MANOOMIN
When purchasing, pay attention to the name of the product as there are commercially produced wild rice that are, albeit good, not the same in production and flavor. Look for the words “manoomin” and “wood parched” for the most authentic product. Since it’s a wild food, cooking times may vary, so it’s best to keep an eye on it while cooking. Make sure to sort through loose grains to remove any chaff or sticks as well as rinse in a bowl of water before cooking, removing any floaters.