wild rice

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wild rice,

tall aquatic plant (Zizania aquatica) of the family Poaceae (grassgrass,
any plant of the family Poaceae (formerly Gramineae), an important and widely distributed group of vascular plants, having an extraordinary range of adaptation. Numbering approximately 600 genera and 9,000 species, the grasses form the climax vegetation (see ecology) in
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 family), of a genus separate from common ricerice,
cereal grain (Oryza sativa) of the grass family (Graminae), probably native to the deltas of the great Asian rivers—the Ganges, the Chang (Yangtze), and the Tigris and Euphrates.
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 (Oryza). Wild rice (called also Canada rice, Indian rice, and water oats) is a hardy annual with broad blades, reedy stems, and large terminal panicles. It grows best in shallow water along the margins of ponds or lakes in the N United States and S Canada; certain varieties grow also in the Southern states. Strains have been developed since the 1970s that are amenable to mechanized cultivation.

The seeds were one of the chief foods of certain Native American tribes, especially in the Great Lakes region. Native Americans of the Algonquian linguistic family, especially the Ojibwa and Menominee, and certain Sioux warred for centuries for control of the wild-rice fields. The Ojibwa called the grain manomin [good berry], and the Menominee are believed to have been named for a variant of this word; it is said to have some 60 synonyms, from which a great number of geographical names have been taken.

Native Americans gathered the seeds by pulling the grain heads over their canoes and flailing them with paddles. The seeds were sun-dried or parched over a slow fire to crack the hulls, then the grain was threshed by tramping, and winnowed. The harvest was traditionally followed by a thanksgiving festival. The seed is harvested today, especially in Minnesota, for the epicurean market and local use and commands a high price. It is still gathered by traditional methods, though it is dried, threshed, and winnowed by mechanized means. The strains developed for large-scale commercial cultivation have been bred for uniform maturation and are grown paddies. Calfornia is the leading produce of these varieties, which are less expensive but often less flavorful than traditionally grown wild rice.

Wild rice is an important source of food and shelter for fish and waterfowl and is sown for this purpose. It is also planted as an ornamental grass in home garden ponds and bogs. The seed is usually sown in the spring; it should first be soaked in water overnight. Manchurian wild rice (Z. caducifolia) is a smaller plant native to NE Asia.

Wild rice is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Liliopsida, order Cyperales, family Poaceae.

Wild Rice


(Zizania Aquatica) a grass that grows wild in North America.

References in periodicals archive ?
An extensive exploitation of wild rice would have been a necessary prelude to its cultivation.
Brown basmati and wild rice with white rice blends: 20-25 minutes
Prepare brown and wild rice mix according to package directions.
The preliminary results indicated that the characters of double-peaked glume cells overlap but have a strong tendency for polarization between two groups, domesticated rice and wild rice species.
Wild Rice Blend (wild rice, black barley, brown rice, scallions, celery): Toss with sauteed garlic and mushrooms with a sprinkle of soy sauce and balsamic vinegar.
The offender in this case, Zizania (in latin), or manomin (in Ojibway), or wild rice (to the rest of the world).
In large saucepan, bring broth to boil, then stir in wild rice and salt.
If you've got any leftover dried cranberries, break them out for Wild Rice Salad With Cranberries and Pecans.
The research team is teasing apart the biogeochemical interactions between sulfate, nitrogen and the productivity of wild rice beds.
There are 11 varieties total, ranging from Organic Wild Porcini Mushroom Whole Grain & Wild Rice, which has a lovely nutty flavor, to my favorite, Organic Whole Grain Jambalaya, which blends brown rice with garlic, onion, bell peppers, tomato, and other Bayou-reminiscent spices.
The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice packs in over a hundred recipes covering grains ranging from amaranth to quinoa, Chinese barley to Wehani rice, and is a top recommendation for any who would learn to use less familiar grains.
Working in batches if necessary, fry wild rice until kernels pop.