Information about Wild Rice

Wild Rice
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Poales Family: Poaceae Genus: Zizania Gronov. ex L.
Species
Zizania aquatica Zizania latifolia Zizania palustris Zizania texana Zizania aquatica L. Zizania aquatica var. angustifolia Hitchc. Zizania aquatica subsp. angustifolia (Hitchc.) Tzvelev Zizania aquatica var. aquatica Zizania aquatica subsp. aquatica Zizania aquatica var. brevis Fassett Zizania aquatica subsp. brevis (Fassett) S.L. Chen Zizania aquatica var. interior Fassett Zizania aquatica var. latifolia (Griseb.) Kom. Zizania aquatica var. subbrevis B. Boivin Zizania aristata (Retz.) Kunth Zizania bonariensis Balansa & Poitr. Zizania caduciflora (Turcz. ex Trin.) Hand.-Mazz. Zizania ciliata (Retz.) Spreng. Zizania clavulosa Michx. Zizania dahurica Turcz. ex Steud. Zizania effusa Sm. Zizania fluitans Michx. Zizania interior (Fassett) Rydb. Zizania latifolia (Griseb.) Turcz. ex Stapf Zizania lenticularis (Michx.) Steud. Zizania mezii Prod. Zizania microstachya Nees ex Trin. Zizania miliacea Michx. Zizania mutica Larrañaga Zizania palustris L. Zizania palustris var. interior (Fassett) Dore Zizania palustris subsp. interior (Fassett) S.L. Chen Zizania palustris var. palustris Zizania palustris subsp. palustris Zizania subtilis (Tratt.) Raspail Zizania terrestris L. Zizania texana Hitchc.

The four species of wild rice compose the genus Zizania (common names: Canada rice, Indian rice, and water oats), a group of grasses that grow in shallow water in small lakes and slow-flowing streams. Often, only the flowering head of wild rice rises above the water. True rice, genus Oryza, is also a grass; the two genera Oryza and Zizania are closely related, sharing the tribe Oryzeae. Three species of wild rice are native to North America:

• Northern wild rice (Zizania palustris) is an annual plant native to the Great Lakes region of North America. Northern wild rice is the state grain of the U.S. state of Minnesota.
• Wild rice (Z. aquatica), also an annual, grows in the Saint Lawrence River and on the Atlantic and Gulf coasts of the United States.
• Texas wild rice (Z. texana) is a perennial plant only found in a small area along the San Marcos River in central Texas.

and one species is native to Asia:

• Manchurian wild rice (Z. latifolia; incorrect synonym: Z. caduciflora), is a perennial native to China.

Texas wild rice is in danger of extinction due to loss of suitable habitat in its limited range and pollution. Manchurian wild rice has almost disappeared from the wild in its native range, but has been accidentally introduced into the wild in New Zealand and is considered an invasive species there[1].

Use as a food grain

The seeds of the annual species zizania palustrus are the ones most commonly harvested as grain. Native Americans harvest wild rice by canoeing into a stand of plants, and bending the ripe grain heads with wooden sticks called knockers, so as to thresh the seeds into the canoe. The size of the knockers, as well as other details, are prescribed in state and tribal law. In Minnesota statute, knockers must be no more than one inch in diameter, thirty inches long, or more than one pound. The plants are not beaten with the knockers but require only a gentle brushing to dislodge the mature grain. The Ojibwa call this plant "manoomin" or "good berry". Some seeds fell to the muddy bottom to overwinter and germinate in the spring. Wild rice and maize are the only cereal crops native to North America. It is a favourite food of dabbling ducks and other aquatic wildlife.

Almost always sold as a dried whole grain, wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat. Like true rice, it does not contain gluten. It is also a good source of the minerals potassium and phosphorus, and the vitamins thiamine, riboflavin and niacin. Because commercial, paddy grown wild rice is harder and denser than true rice, it must be cooked longer to become soft enough to be eaten; it generally requires cooking for at least 45–60 minutes in a ratio of wild rice to water of approximately 1 to 3. Because of its comparatively high cost and chewy texture it is often cooked together with true rice, often in a ratio of true rice to wild rice of 8 to 1 or 4 to 1. Manoomin, on the other hand, is not nearly as hard as paddy rice, allowing it to be cooked in 15–30 minutes. This is usually because of the lower temperatures and high degree of scarification used in smaller processing facilities where much of this wild rice is processed ^[1] Manoomin often has a softer texture than cultivated wild rice and is preferred by the traditional wild rice users of wild rice growing regions of Minnesota and Canada.

Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century, and commercial cultivation began in the US and Canada to supply the increased demand. In the United States the main producers are California and Minnesota (where it is the official state grain) and it is mainly cultivated in paddy fields. Canadian wild rice is usually harvested from natural bodies of water; the province of Saskatchewan is the largest producer in Canada. Wild rice is also produced in Hungary and Australia.The Wild rice industry in Hungary started in 1974 on the rice field of Szarvas. The Indian Rice Ltd. was founded in 1990. Now, the hungarian wild rice growing and processing is managed only by this company.

Manchurian wild rice (Chinese: 菰; Pinyin: gū), gathered from the wild, was once an important grain in ancient China. Because of the difficulty of its domestication, it gradually lost importance with increasing population density, as its habitat was converted for use in raising rice. It is now very rare in the wild, and its use as a grain has completely disappeared in China, though it continues to be cultivated for its stems.

Diseases

Main article: List of wild rice diseases

Use as a vegetable

The swollen, crisp white stems of Manchurian wild rice are grown as a vegetable, popular in East and Southeast Asia. The swelling occurs because of infection with the smut fungus Ustilago esculenta. The fungus prevents the plant from flowering, so the crop is propagated asexually, the infection being passed from mother plant to daughter plant. Harvest must be made between about 120 days and 170 days after planting, after the stem begins to swell but before the infection reaches its reproductive stage, when the stem will begin to turn black and eventually disintegrate.

The vegetable is especially common in China, where it is known as gaosun (Chinese: 高笋; Pinyin: gāosǔn) or jiaobai (Chinese: 茭白; Pinyin: jiāobái). Other names which may be used in English include coba, makomo (Japanese: マコモ), and water bamboo.

Importation of the vegetable to the United States is prohibited in order to protect North American species from the fungus.

Ornamental use

Wild rice is also grown as an ornamental plant in garden ponds.

Culture

• Several Native American cultures, such as the Ojibwa, consider wild rice (known as manoomin in Ojibwa) to be a sacred component in their culture http://news.minnesota.publicradio.org/features/200209/22_gundersond_wildrice-m/. The rice is harvested by hand, with two people sitting in a canoe, with one knocking rice into the canoe with a pole while the other paddles slowly. For these groups, this harvest is an important cultural (and often economic) event.
• Zizania is the plural form of the Greek term ζιζάνιον (zizanion) used to describe the plant otherwise known as darnel or tares in the Parable of the Tares told by Jesus.

See also

• Aquatic plants
• Camargue red rice - modern domesticated variety from the Camargue area of France.

Notes

External links

• Australian wild rice; infomation about cultivated wild rice in Australia
• ITIS 41318
• Multilingual taxonomic information from the University of Melbourne
• Asian Vegetables
• Zizania aquatica
• Photograph of rough harvested gaosun culms (not yet peeled)

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