Canadian Wild Rice

(Zizania palustris)

$25.00

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Wild Harvested

Single Ingredient

Single Origin

Naturally Gluten-Free

Description

A truly wild rice, wild-harvested in the pristine waters of the Great Lakes region in Canada.

Traditionally wood-parched for preservation and to impart a subtle smoky flavor.

This wild rice is scarified, meaning the surface has been gently scratched making it more permeable to water and allowing it to cook up soft and chewy in significantly less time.

This is a truly wild harvest, never sprayed, never fertilized. Tended to only by the ecology and the elements it thrives in.

Every September it’s harvested at peak maturity and traditionally processed to retain optimal nutrition and a unique flavor profile.

With up to 3 times the protein of white rice, more minerals and phytonutrients, this is a powerful domestic staple that is a major upgrade to conventional carbohydrates.

Experience the rare and sacred gift of manoomin, the “good seed” in Ojibwe, a language spoken by the Anishinaabe people. We owe them a deep debt of gratitude for preserving this plant relative and carrying forward humanity’s connection to it.

More than a superfood it’s a sacred food.

*Limited Seasonal Harvest

Specifications:

Species: Zizania palustris
Harvest Method: Airboat harvested
Processing: Wood-parched and mechanically cleaned
Grain Type: Whole, long grain
Origin: Great Lakes Region, Canada
Shelf Life: Minimum 36 months. When stored dry and airtight, wild rice remains stable for many years.
Storage: Cool, dry conditions

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Canadian Wild Rice

1-Pack – Change

MORE WILD FOODS ON YOUR PLATE!

This wild rice is a simple and easy way to include more wild foods on your plate on a regular basis. Replace your regular rice or other domesticated carbohydrates with this ancestral staple.

TRULY WILD RICE

100% WILD-HARVESTED

From the pristine waters of the Great Lakes in Canada.

Easy to Cook

SCARIFIED

This wild rice has been scarified meaning the surface of the outer bran has been scratched which allows water to enter the grain easier and cooks much faster

The Flavor

SOFT & NUTTY

This wild rice cooks up soft and has a rich nutty flavor with a texture that is incomparable to other wild rices in the market

No Sugar Spike

LOW-GLYCEMIC

Due to high protein and fiber content, wild rice has a low glycemic index, unlike white rice, its bran remains intact releasing energy gradually for steady blood sugar.

Wild Gains

MORE PROTEIN

This wild rice has up to 3 times more protein than conventional white rice and is a great replacement for domesticated carbohydrates

TRULY WILD-HARVESTED WILD RICE

HOW TO COOK

This rice behaves like white rice in the pot, but with a longer cooking window and a forgiving texture that’s hard to overcook.

Follow these instructions to cook your wild rice:

1.

Rinse 1 cup in cool water to remove any dust or loose material.
2.

Add 1 1/2 cups of broth or water and bring to a boil.
3.

Add 1 tablespoon of butter or preferred fat and 1 teaspoon of salt.
4.

Add wild rice and bring to a boil, then simmer.
5.

Because this rice is scarified, it cooks faster (20–25 minutes). Start checking around 20 minutes: the grains should split and curl while staying slightly chewy.
6.

Drain any excess water if needed. Cover and let rest 5 minutes off the heat to finish steaming.
7.

Fluff with a fork and enjoy. Perfect as a base for bowls, salads, or hearty sides.

45 g = 1 Serving

Feature	The Wildest! Wild Based™ Wild Rice	FloatingLeaf Wild Rice	Lundberg Cultivated "Wild Rice"
Truly Wild Harvested	✓	✓	✕
Wood-Parched	✓	✕	✕
Scarified	✓	✕	✕
Cooks Up Soft & Chewy	✓	✕	✕
Exclusively from Great Lakes Region	✓	✕	✕
Environmental Impact	Supports Wetland Ecologies	Supports Wetland Ecologies	Agriculture Monocrop

THE WILD RICE PROCESS

001 HARVEST

Wild rice grows in shallow, slow-moving waters, swaying with the rhythm of the wind. We harvest by airboat — a modern adaptation of indigenous canoe traditions — gently knocking the grains from the stalks without uprooting the plant. This ensures it can regrow the next season.

Regenerative Practice Respect for Seasonality

002 CURING/DRYING

After harvest, the rice is laid out to dry under sun and air — allowing its moisture content to stabilize. This curing step deepens flavor and locks in longevity. Think of it as the rice catching its breath before transformation.

Preserves Nutrients Enhances Shelf Life

003 WOOD-PARCHING

This is where fire meets grain. The dried rice is gently roasted over a wood fire — a traditional method that toasts the husk and infuses a deep, earthy aroma. Parching deactivates anti-nutrients and begins to separate the outer hull.

Ancestral Method Smoky, Wild Flavor

004 HULLING

Once parched, the rice is ready to be hulled. This removes the now-brittle outer casing, revealing the nutrient-rich kernel inside.

Reveals Edible Core Prepares for Cooking

005 WINNOWING

Using air or shaking techniques, the hulls and broken pieces are sifted from the rice. This traditional method ensures only full, intact kernels remain.

Cleaner Grain Reduces Waste

006 SCARIFICATION

To reduce cooking time, we scarify the grains — gently scratching the surface to help water penetrate faster. This means you get the same deep, nutty taste in a fraction of the time.

Cooks Faster Maintains Nutritional Integrity

007 CLEANING & GRADING

Finally, the rice is triple-cleaned and sorted. Only the best grains make it into our final product.

Premium Grade 100% Wild-Harvested, Never Farmed

THE WILD RICE PROCESS

001 HARVEST

Wild rice grows in shallow, slow-moving waters, swaying with the rhythm of the wind. We harvest by airboat — a modern adaptation of indigenous canoe traditions — gently knocking the grains from the stalks without uprooting the plant. This ensures it can regrow the next season.

Regenerative Practices Respect for Seasonality

002 CURING/DRYING

After harvest, the rice is laid out to dry under sun and air — allowing its moisture content to stabilize. This curing step deepens flavor and locks in longevity. Think of it as the rice catching its breath before transformation.

Preserves Nutrients Enhances Shelf Life

003 WOOD-PARCHING

This is where fire meets grain. The dried rice is gently roasted over a wood fire — a traditional method that toasts the husk and infuses a deep, earthy aroma. Parching deactivates anti-nutrients and begins to separate the outer hull.

Ancestral Method Smoky, Wild Flavor

004 HULLING

Once parched, the rice is ready to be hulled. This removes the now-brittle outer casing, revealing the nutrient-rich kernel inside.

Reveals Edible Core Prepares for Cooking

005 WINNOWING

Using air or shaking techniques, the hulls and broken pieces are sifted from the rice. This traditional method ensures only full, intact kernels remain.

Cleaner Grain Reduces Waste

006 SCARIFICATION

To reduce cooking time, we scarify the grains — gently scratching the surface to help water penetrate faster. This means you get the same deep, nutty taste in a fraction of the time.

Cooks Faster Maintains Nutritional Integrity

007 CLEANING & GRADING

Finally, the rice is triple-cleaned and sorted. Only the best grains make it into our final product.

Premium Grade 100% Wild-Harvested, Never Farmed

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FAQ

What is wild rice, really?

Wild rice is not actually rice. It is the seed of a wild aquatic grass native to North America that grows naturally in freshwater lakes and rivers. Harvested for centuries, it is one of the most nutrient-dense traditional foods in the world.

Is wild rice low glycemic?

Yes. Wild rice has a naturally low glycemic index compared to white or brown rice, meaning it won’t spike blood sugar. It's ideal for slow-burning energy and metabolic stability.

How long does it take to cook?

Thanks to scarification, just 20–30 minutes. No soaking needed. You’ll know it’s ready when the grains puff and curl open like little feathers.

How long will it last in the pantry?

Stored dry in an airtight container, it can last indefinetely. Wild rice is one of the most shelf-stable foods nature provides.

Is your wild rice sustainably sourced?

Absolutely. We only source from natural lakes where wild rice grows natively, and where harvest practices honor both ecosystem cycles and Indigenous traditions.

Is this rice raw or processed?

Wild rice isn’t considered a raw food because it must be heat-treated after harvest to prevent fermentation, spoilage, and mold. This traditional parching process, typically 180–250°F, also makes the hull brittle so it can be removed.