Wild rice is one of the true native foods of North America, harvested by canoe from the shallow lakes and rivers of the Great Lakes region for centuries. The Anishinaabe peoples of northwestern Ontario and Manitoba call it manoomin, and their traditional harvesting — knocking the grain into the canoe with cedar sticks — is still practiced today. While it’s not a true rice at all, it’s been a staple of the region since long before settlers arrived, and it remains a proud part of Ontario’s food heritage.
What makes it great is its remarkable texture and flavour — nutty, chewy, and slightly smoky, with each grain popping pleasantly between your teeth. Tossed with sautéed mushrooms, celery, and thyme, it becomes a side dish that stands proudly beside roast duck, turkey, or game. It’s also forgiving: it holds its shape through reheating, making it the perfect make-ahead side for holiday tables.
Master the rice and you master the dish: How to Cook Perfect Rice Every Time.
