Grade A Canadian Wild Rice Organic Grown 3 Types available in 12.5kg cartons ex Cape Town, South Africa Organic grown grade A 40 minute cook time Organic grown and certified grade A 40 minute cook time Organic grown grade B 20-25 minute cook time The long grain grade A wild rice is used on its own or blended with brown rice as opposed the grade B is a smaller grain for faster cooking if being blended with white rice. Healthy Living Healthy living is what it's all about. A balanced diet, regular exercise and a good attitude are all important factors in a healthy lifestyle. Wild rice can be part of this. Unseasoned with no additives, all of our products complement a healthy lifestyle and balanced diet. Wild Rice: The Caviar of Grains A favorite of North American chefs who appreciate the style of this humble grain, wild rice is now finding its way into restaurants around the world. Convenience for the Kitchen Respected for its practical reasons as well as its flamboyance, wild rice can be stored easily and indefinitely with no deterioration in quality or taste. More than tripling in volume when cooked, it is a must for portion controls in kitchens everywhere Versatility As a touch of elegance to haute cuisine or simply a stuffing for more traditional fare, wild rice can be used for a diverse range of dishes. In soups, salads, breads and even desserts, wild rice adds a nutritious touch of class to almost any meal. Wild rice is a cholesterol-free, very low-fat food and is a beneficial source of complex carbohydrates – an excellent source of energy. Wild rice is also a good source of fiber and Vitamin B6, and contains no sodium. Roasting After the seed has cured, the moisture must be removed and the flavor imparted through a roasting process. This is a delicate matter of carefully parching the seeds to a rich, dark hue. It is important to remember that wild rice is a natural product and this processing process consists only of cleaning the raw product and roasting it in huge ovens. The roasting therefore becomes a critical step in which the wild rice is roasted to perfection for the finest flavor and aroma. Wild Rice Though commonly referred to as a grain, this aquatic grass plant grows naturally only in several select areas of North America. From the Latin word ‘Zizania aquatica’ or ‘water grass’, wild rice is the only wild grass plant that produces a grain large enough to be used as food by people. The wild rice grain itself has a protein content higher that white rice, corn, or even wheat. It is a somewhat rare foodstuff and is considered a delicacy around the world. A Brief History Harvesting Organic versus Paddy A Brief History Wild rice was being harvested by North American natives when the first missionaries arrived in the 1660’s. So valued was the plant that Indian tribes fought over it, explorers bartered for it and pioneers alike relied on it for survival. The value in wild rice came not just in its flavor, however. As wild rice sheds moisture as it cures, proper curing allows it to be stored indefinitely. Thus, this valuable commodity was harbored and stored just in case winter was long and wild game scarce. Harvesting Traditional wild rice harvesting was done by hand from canoe. Native North Americans would pass through the rice beds in their canoes, fold the stalk over the edge of the craft and softly beat the ripe kernels from the head of the plant. Though traditional methods for harvesting wild rice are still practiced today, modern economies have slowly effected a change towards more mechanical methods. Such methods copy the traditional methods using airboats that sweep the rice fields. Wide ‘hoppers’ on the crafts are used to collect ripe kernels. As the kernels fall easily from the stalk when ripe, these airboats have been specially manufactured to lose as few grains as possible when harvesting. Harvesting occurs 3 to 5 times annually from the same rice bed. As the rice plant matures slowly from the top of the head to the bottom, this multiple harvest is necessary. Organic Vs. Paddy Organic wild rice or ‘lake rice’ refers to wild rice that occurs naturally. Naturally occurring wild rice is native only to several areas in North America: Northern Ontario, Manitoba, Saskatchewan and Minnesota. As a result, frost or flood can severely impact the fall harvest. To reduce this risk, ‘paddy rice’ was developed. Paddy rice refers to cultivated wild rice. This type of wild rice is grown in man-made rice fields and is most commonly machine harvested. The growing environment for cultivated wild rice is controlled and as such, can be easily maintained in climates not normally suited to the plant. Should the lake rice harvest be poor, paddy rice can be easily supplemented to the harvest.