Manoomin, or wild rice, is a sacred food to the Anishinaabeg, and a key part of the ecosystem of the Northern Minnesota Lakes region. Over the past decades, plant breeders have developed wild rice for paddies in Minnesota, and today most of the wild rice on the market comes from rice paddies, and indeed sixty-seven percent of it from California Each fall, millions of pounds of California wild rice comes into the state to be processed, some of that rice, if genetically engineered would irreversibly contaminate our manoomin.
Minnesota is the center of the biodiversity of all wild rice. There are over 60,000 acres of natural wild rice growing throughout the lakes and rivers. Today, new work on wild rice threatens the genetic integrity of this plant. We need your help to stop any potential genetic contamination of wild rice. Go to our Action Page to see how you can help protect manoomin for the next seven generations. Come join us if you would like to help.
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| Manoomin | Hand-Harvested Wild Rice |
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1 pound
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| Price:
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$12.29
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$6.95 |
The Best of Wild Rice Recipes
by Beatrice Ojakangas
Wild rice, one of the most versatile, nutritious and flavorful grains, has been an important food source for people and wildlife for hundreds of years. The warm nutty taste and rich texture of the wild rice makes any dish a special one. This varied collection of recipes includes basic "how to" instructions, soups, salads, side and main dishes, bread and even desserts.
Beatrice Ojakangas is a native of northern Minnesota and has written many articles for the national food magazines. She wrote a weekly newspaper column for a number of years and has authored many cookbooks
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