Wild Rice Pouches

CA$22.99

Kakekalanicks is please to bring back our Certified Organic Grade A Wild Rice Pouches. A family tradition dating back to the late 1970’s when my mother, grandmother and I would sit around the kitchen table, telling stories, sharing teachings, and laughter while making these pouches in order to help raise funds for our community Friendship Centre. Today, part of the proceeds will be used to hire Indigenous community members to share their knowledge, teachings and workshops and thus empowering, inspiring and building a shared cross-cultural future built on the Two Row Principles of Friendship, Respect, Unity and Peace. ***Reusable environmentally conscious pouches and the feather can be used for smudging.

NUTRITION & HISTORY

This traditional Indigenous superfood is not only delicious with its nutty flavour but full of nutritional health benefits. Wild Rice is not rice but rather a grain which is packed with protein, fibre and a range of minerals. 1 (one) cup of cooked wild rice will provide most the nutrients your need to be healthy. Wild Rice contains more than 12% protein uncooked and is significantly higher in proteins than white rice or most grains. Wild rice also has more niacin than brown rice and is a good source of vitamin Bs.

This ancient grain has been found deep in the layers of the crust of the earth as far back as 12,000 years ago and has been a staple in the diets of our ancestors for millennia. Please note when cooking with Wild Rice that it does increase between 3 to 4 times it’s dry state.

Canadian First Nations have been harvesting this grain which the Ojibwa (or Anishinabe) peoples call Manomin which means “good berry”. The traditional method of harvesting involved paddling through the marsh in a canoe, usually in late September. The harvest involved two or more people: one to paddle the canoe, and the rest to “knock” the stalks. When the rice reaches maturity and is ripe to harvest, the long, thin grains become loose in their clusters at the head of the stalk. They would bend the heavy laden stalks into the boat and flail them with knockers, wooden paddles used to thresh the seeds into the canoe. Because the grains are only harvested when they are at their peak maturity, only a gentle brushing along the stalk is necessary to dislodge the seeds.





Kakekalanicks is please to bring back our Certified Organic Grade A Wild Rice Pouches. A family tradition dating back to the late 1970’s when my mother, grandmother and I would sit around the kitchen table, telling stories, sharing teachings, and laughter while making these pouches in order to help raise funds for our community Friendship Centre. Today, part of the proceeds will be used to hire Indigenous community members to share their knowledge, teachings and workshops and thus empowering, inspiring and building a shared cross-cultural future built on the Two Row Principles of Friendship, Respect, Unity and Peace. ***Reusable environmentally conscious pouches and the feather can be used for smudging.

NUTRITION & HISTORY

This traditional Indigenous superfood is not only delicious with its nutty flavour but full of nutritional health benefits. Wild Rice is not rice but rather a grain which is packed with protein, fibre and a range of minerals. 1 (one) cup of cooked wild rice will provide most the nutrients your need to be healthy. Wild Rice contains more than 12% protein uncooked and is significantly higher in proteins than white rice or most grains. Wild rice also has more niacin than brown rice and is a good source of vitamin Bs.

This ancient grain has been found deep in the layers of the crust of the earth as far back as 12,000 years ago and has been a staple in the diets of our ancestors for millennia. Please note when cooking with Wild Rice that it does increase between 3 to 4 times it’s dry state.

Canadian First Nations have been harvesting this grain which the Ojibwa (or Anishinabe) peoples call Manomin which means “good berry”. The traditional method of harvesting involved paddling through the marsh in a canoe, usually in late September. The harvest involved two or more people: one to paddle the canoe, and the rest to “knock” the stalks. When the rice reaches maturity and is ripe to harvest, the long, thin grains become loose in their clusters at the head of the stalk. They would bend the heavy laden stalks into the boat and flail them with knockers, wooden paddles used to thresh the seeds into the canoe. Because the grains are only harvested when they are at their peak maturity, only a gentle brushing along the stalk is necessary to dislodge the seeds.





Wild Rice Cooking Instructions and Recipes

Cooked wild rice keeps in the refrigerator forum to one week or frozen for six months. Uncooked, it stay good for years. Ration wild rice at 1:3. For every cup of raw wild rice 3 cups of liquid will be needed for cooking. Average cooking time Grade A wild rice range from 60 minutes to 90+ minutes depending on your taste of texture. Wild rice requires more liquid and cooking time than white rice and expands three to four times its raw size after cooking. Wild rice should always be cooked covered although rice may be stirred occasionally. Wild rice is properly cooked when the kernels are tender but not mushy and many have blossom burst open to reveal a cream-coloured interior.

Simple recipe Wild Rice – Rinsed and drained Liquid – You can use water, chicken or vegetable broth, Salt - flavourings: Spices, butter (or oil), and fresh herbs

What is the water to wild rice ratio for the best wild rice?

Stovetop Method: The ratio of liquid to wild rice for cooking it on the stove top is 3 to 1 for cooking it on the stove top. 1 cup of uncooked wild rice yields 3 ½ cups of cooked wild rice.

Stovetop Cooking Instructions:

  1. Place wild rice, water (or stock) and salt in a saucepan over medium high heat. Give it a stir. Put the lid on.

  2. Bring it to a boil, turn the heat down to low and let it simmer for 40-45 minutes. If you use soaked wild rice, it should be ready in about 20-30 minutes.

  3. Drain excess liquid and serve.