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Moose Lake Wild Rice

Moose Lake Hand Picked Wood Parched Lake & River Wild Rice Pantry Moose Lake

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Moose Lake Wild Rice

$29.95

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A note on shipping: Please allow up to 2 weeks for this item to ship. We expect orders to begin shipping in early October.

Most grocery store “wild rice” isn’t wild at all. It’s actually paddy-grown and machine-harvested, causing the black grains to stay aggressively chewy no matter how long you boil them. Moose Lake’s authentic wild rice is different: Earthy, nutty and layered with a rich, roasted depth, it delivers a consistency that is tender, but never mushy. Following an ancestral Indigenous tradition, this variety is hand-harvested by canoe in the lakes and rivers of Minnesota. A “knocker,” or cultivator, uses two cedar sticks to gently bend the stalks and tap the grains loose before they are dried and roasted in a cast-iron kettle over an open fire. As a result, the earthy-brown kernels will triple in volume and burst into soft, curling ribbons after you cook them for about 25 minutes. We use it in rich mushroom or creamy chicken soups and hearty grain bowls or served alongside grilled meats; the rice retains a toothsome texture even when added cold to salads.

Ingredients: 100% Wild Rice Grown in Rivers and Lakes of Minnesota

Net Weight/Volume: 16 ounces

Place of Origin: Minnesota

Wash the wild rice thoroughly under cold running water before cooking. Combine 1 cup of the rinsed rice with 4 cups of water and a generous pinch of salt in a large pot. Bring to a boil and cook uncovered for 25 minutes. You’ll know it’s ready when the grains become tender, slightly toothsome curls. Drain off all excess water immediately. If you are making soup, stir the uncooked rice directly into the simmering broth about 25 minutes before the soup is finished cooking. Try it in a vibrant autumn salad by tossing the warm rice with a mustardy vinaigrette, roasted squash, dried cherries and toasted pecans.

Moose Lake Wild Rice

$29.95

Real Wild Rice Isn’t Grown, It’s Gathered

For centuries, the Ojibwe people have hand-harvested sacred wild rice, known as manoomin, in the marshes of the Great Lakes. A “poler” guides a canoe through dense aquatic beds with a long, forked pole, while a “knocker” uses carved cedar sticks to gently tap ripe kernels into the boat. Once ashore, the “green” rice is wood-parched—slow-roasted in a cast-iron kettle over an open fire and stirred with a cedar paddle—until the kernels snap when pinched. Finally, it’s threshed by “jigging” (foot-treading in a shallow pit) and winnowing (letting the wind carry off the loose husks), leaving behind only the pure, authentic grain.