ABOUT WILD RICE

Proper name:
Zizania aquatica L. [ member of the grass family: Gramineae ]

Other names:
Indian Rice, water rice, water oats and Tuscarora rice.

Substitutes and other wild edible grasses:
manna grass, reed-grass, rye grass, drop-seed grass, rice grass, slough grass and canary reed-grass.

Range:
From New Brunswick to Manitoba and around the Great Lakes region of the U.S. along watercourses, marshes and lake-margins.

How to harvest wild rice:
Gather in a boat or canoe; bend the fruiting heads over the boat and shake sharply to dislodge the grains. To hull, heat in a dry pot or skillet loosen hulls, beat or trample and then winnow. Wash and dry.

How to cook wild rice:
The flavor is rather nutty and has a great affinity for mushrooms, almonds and other nuts. Otherwise prepare as for regular rice allowing 3 cups of water for each cup of rice and 40-45 minutes to cook.

It can also be dried and ground into meal for making porridges and mushes, adding to flour for muffins, breads, cakes and thickening soups.

Source: Edible wild fruits and nuts of Canada by Nancy J Turner