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Wild Rice History

A brief history about Wild Rice and the Gourmet House family of products ...

Wild Rice, often called the Caviar of Grains, is technically not rice at all. Native Americans considered this water-grass seed a rare gift and called it Mahnomen/Manoomin (the good berry).

With "Hand-Harvested" Wild Rice, the Chippewa and Sioux Indians gather the grain by poling their canoes through the rice stalks growing naturally in the lakes and river; and gently tapping the heads with long, smooth flailing sticks to knock the mature seeds into the bottom of the boat. This is known as hand-harvesting and represents less than 5% of total Wild Rice production. All other Wild Rice is known as "Cultivated". Hand harvested Wild Rice is organically grown.

Wild Rice is often used as a side dish with wild game, duck, pheasant, pork and seafood, especially salmon. It is also used in soups, salads, stuffings and dressings. It blends well with other rice like white or brown, and goes well with mushrooms, cranberries, cherries, apricots, nuts and honey. Wild Rice is indigenous to the Great Lakes region, specifically Minnesota, Wisconsin, Manitoba, and Saskatchewan, Canada.

Wild Rice packs a nutrition punch. It is Sodium, Fat and Cholesterol Free and high in Phosphorous and Potassium.

All Wild Rice is produced from the same seed; the way it is processed and parching results in different products. Wild Rice comes from the field with a 40% moisture content (White Rice is 20%). Parching is part of the drying process, which gives Wild Rice its characteristic smoky, roasted, nutty flavor. At Gourmet House, we use a traditional roasting method.

All Gourmet House products are 100% natural with no additives or preservatives. All are Kosher Certified.

Wild Rice is America's oldest Grain and it is the only cereal grain native to North America. Wild Rice has at least a 10 Year shelf life.

Gourmet House® is Minnesota's Leading processor, manufacturer, marketer, and exporter of wild rice.

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