Wild Rice

Wild rice is the long, dark, slender seed of aquatic grasses with a glossy, charcoal-brown hull. It cooks to separate, slightly split grains with a chewy bite and a toasty, nutty aroma, suited to pilafs, soups, salads, and hearty stuffings; commonly sold whole, cracked, or blended with white rice.\n\nNative to the Great Lakes region of North America, it has been traditionally harvested by Indigenous communities from natural waters. Modern production also comes from cultivated paddies in the U.S. and Canada, and it features prominently in Midwestern and contemporary American cuisines.