Wild Rice in Canada
Since I grew up in Manitoba, when I shop, I look for Manitoba wild rice. But wild rice is also harvested in Saskatchewan and Northern Ontario. Approximately 70 percent of Canada’s harvest comes from Saskatchewan. The amount harvested each year varies depending on the condition of the wetlands where it grows. It’s important to keep in mind that wild rice is not really a rice at all but rather the seed of an aquatic grass and one of the few cereal grains native to North America.
Canada’s wild rice is predominantly wild harvested or organically grown in natural lakes and rivers although because of the value of the crop there is increased attention to nurturing the plant and research into supporting wild rice production.
Fred Morgan writing in Canada’s History notes that Father Marquette who was travelling with Joliet in 1673 described in detail a “sort of grass” growing in small rivers and swampy places which the Indigenous people harvested and prepared in September. He tells how they shook the ears growing on the hollow stems into their canoes, dried it on a grating over a slow fire, and trod the grain to separate the straw, a procedure not greatly different from that used today and described and illustrated by Shelby Lisk in the Canadian Geographic.
Fur trader Daniel Harmon who ventured west with the Northwest Company and wrote in his journal on July 24, 1800, from Rainy Lake Fort (between Lake Superior and Lake of the Woods) that:
In the vicinity, a considerable quantity of wild rice is gathered, by the Natives, who are Chippeways. This is thought to be nearly as nourishing as the real rice, and almost as palatable. The kernel of the former, is rather longer than that of the latter, and is of a brownish colour” (Harmon, 2006, p. 16).
He also noted that wild rice was a staple food at the posts in the area and in many seasons 1,200 to 1,500 bushels of it were purchased annually from the locals.
It was the mid-1960s in Manitoba when wild rice became commonly available and a popular recipe was Game Hens Stuffed with Wild Rice Dressing. Back then the game hens were small and one stuffed “hen” usually made one serving. Now it may be difficult to find game hens at all although they are usually available in the frozen section of larger supermarkets. Last year I had a difficult time finding wild rice. It’s often mixed into rice blends but when I find it this autumn packaged by itself, I stock up!
Wild Rice Part of a Great (and Easy) September Meal Celebrating the Harvest
Its salmon season and we know it because of the number of fishers on the Vedder/Chilliwack River each day. September is also harvest time for wild rice and a dinner that combines salmon and wild rice along with Chilliwack corn is hard to beat! We tried it last week. I served salmon and wild rice with Chilliwack corn, simply boiled and buttered.
Maple Mustard Salmon
1 – 2 salmon fillets
2 tablespoons butter
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon soy sauce
- Place salmon in a baking dish
- Mix sauce ingredients together and pour over.
- Bake in pre-heated 400-degree oven for about 12 minutes.
Wild Rice
½ cup finely chopped onion
½ cup finely chopped celery
1 cup wild rice
3 cups vegetable or chicken broth or water
1 teaspoon salt
- Sauté onion and celery in butter until soft.
- Add rice and stir.
- Add water or broth or combination of water and broth.
- Bring to boil and reduce heat to simmer for about one hour.
- Keep lid on or partially on saucepan. I like to have all the cooking liquid either evaporated or absorbed when rice is ready, rather than draining it off.
It was enjoyed by all. Preparation was easy and these recipes capture in taste a few places in Canada I have lived – Manitoba, coastal BC and Chilliwack – all places that grow and produce amazing food!
Wild Rice Makes a Delicious Soup
While we are on the topic of Wild Rice, here is a delicious recipe from a BC Berry producer, The Krause Berry Farms Cookbook, that is definitely worth sharing.
Cream of Wild Rice Soup serves 4-6
1 cup uncooked wild rice 3 cups water
1tsp kosher salt, divided ½ cup salted butter
1 cup diced yellow onions 2 cups sliced button mushrooms
1 medium carrot, thinly sliced ½ cup thinly sliced celery
¾ cup all-purpose flour 6 ½ cups vegetable or chicken broth
1 cup cubed smoked ham ½ tsp dry mustard
½ tsp smoked paprika 2 cups half-and-half cream
2/3 cup Krause Berry Farms and Estate Winery Blackberry Portoe (or similar)
- Rinse the rice in a fine-mesh sieve under cold water and drain. Place the rice in a pot and add the water and ½ tsp salt. Cook on medium high heat until the water comes to a full boil, then turn the heat down to simmer and cover. Continue simmering until some of the rice kernels have opened, approximately 45 minutes. Drain and set aside.
- In a large cast-iron pan, melt the butter on medium heat. Add the onions and sauté until golden, approximately 5 minutes. Add the mushrooms, carrots, and celery. Cook, stirring often, until softened, approximately 2 minutes.
- Sprinkle in the flour, then, stirring constantly, gradually add the broth. Stir until it starts to thicken 5-10 minutes. Stir in the cooked rice, ham, dry mustard, paprika, and remaining ½ tsp salt. Turn the heat down to low and stir in the cream and Portoe. Allow to simmer for 5-10 minutes, just to finish thickening, stirring occasionally to prevent separation.
- Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Source: Krause, Sandee (2024). The Krause Berry Farms Cookbook. Penguin Random House Canada. (page 55).
One can never have too many recipes, and this one was definitely worth sharing.
References:
Harmon, Daniel William (2006). Harmon’s Journal 1800-1819. Surrey, BC: Touch Wood Editions.
Also
https://www.canadashistory.ca/explore/first-nations-inuit-metis/wild-rice-harvest
For an excellent source on cooking wild rice and its nutritive value, see Canadian Food Focus.