About this grain:
Wild rice, traditionally known as manoomin in Ojibwe, has been harvested by Indigenous peoples in what is now Canada for millenia. These annual plants were historically harvested in the cold, pristine shallow waters of the Great Lakes region up to the aquatic areas of the Boreal Forest in Northern Ontario, Manitoba and Saskatchewan. Traditionally, this crop would have been prepared by stewing the grains with deer broth and maple syrup, and then used like a stuffing for wild game.
Despite its name, manoomin isn't truly rice at all, but a cereal. This grain's rich, nutty character makes it the perfect pairing with savoury dishes, fresh fish or as an addition for soups and salads.
What to make with it: Roast game bird or chicken, lake fish, or as a delicious addition to salads and blended with other rice dishes.
Grown: Sourced from the DePape family who have been hand harvesting wild rice from the lakes near their home outside Kapuskasing, Ontario since 1983.