This wild rice, also known in Ojibway as manoomin meaning "good berry," was traditionally harvested and processed in Wabigoon Lake Ojibway First Nation near Dryden, Ontario. It is similar in taste to brown rice, but with a chewy texture and a delightful earthier taste, and is a great source of proteins, fibre and magnesium.
Broken wild rice produces a smoother, stickier dish, perfect for risotto.
Support Indigenous harvesters producing this traditional food.
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