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Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed, cultivated in flooded paddies in California and culled by machine. (Technically, it’s not rice either, but a type of long-grain marsh grass.) Genuine wild rice is still harvested by hand via canoe, mostly by the Ojibwe peoples of Minnesota and Wisconsin. With its softer texture, more nuanced earthy flavor, and shorter prep time, it’s well worth seeking out. Two online sources are Indian Wild Rice and the White Earth Land Recovery Project.