The same quality "Fall River" Wild Rice in broken pieces. Situated approximately 75 miles east of Redding California, the Fall River Valley is surrounded by Lassen, Shasta-Trinity and Modoc National Forests, Lassen Volcanic National Park, McArthur-Burney Falls Memorial and Ahjumawi Lava Springs State Parks and various Wildlife Refuges to the northwest. From its snow-capped heights, the majestic Mt. Shasta and Mt. Lassen tower over the region. This is home territory to Walt Oilar who grew up in Cedarville, a town just east of the Warner Mountains. The Great Basin stretches off to the east into Nevada. His father was an agriculture teacher, and Walt studied agriculture business management at Chico State. “I didn’t like it much then,” he admits. “I would much rather have been out bird watching!” But today Walt is the General Manager of Fall River Wild Rice, a cooperative owned by 28 small wild rice growers. And he loves it. For starters, the view isn’t bad. “If I just get clear of a few big trees, I can see Mt. Shasta from here,” he says with obvious pleasure. “And just today my wife and I saw a group of bald eagles feeding in a field. There were a lot of cattle around, so I used them as cover and got within six to eight feet of them!” Wild rice isn't literally rice at all. It's the seed of Zizania palustris, a tall, blooming water grass that prospers in shallow lakes, marshes and streams, the only cereal grain native to the North American continent. It grows naturally in the Great Lakes region of Minnesota, but a California farmer in the early 80’s thought it would do well in the Fall River area. And he was right. Fertile soils, lush forests, clean air, spring waters, and a crisp climate make this an ideal mountain valley for producing wild rice. Another interest of Walt’s is nutrition. Highly nutritious, wild rice contains more than 12% protein uncooked, significantly more than common white rice or most other grains. It is high in complex carbohydrates and is a good source of fiber. In contrast, its sodium content is refreshingly low. Wild rice is easy to prepare; the longer it cooks, the softer and fluffier the grains become. Simmering in broth or wine gives wild rice a rich, full-bodied taste, and its flavor can be further enhanced by adding chopped vegetables, nuts or fruit. Uncooked wild rice will keep almost indefinitely, when stored in an airtight container. Cooked, it will keep for 10-14 days refrigerated, or can be frozen up to 6 months. “What we call wild rice was a staple food of several Native American tribes,” Walt explains. “It was called "manoomin," which means "precious grain.” Wild rice remains "manoomin" for us because of its exquisite flavor.” Broken Wild Rice cooks very quickly and the texture of the product (like all wild rice) is dependent on how long it’s cooked (hydrated). As some piece may vary in size they will hydrate faster than others, the effect would be a slightly softer texture once all of it is fully hydrated.Serving Size: ½ cup (Makes about 1 ½ cups cooked)Calories 320Calories from Fat 10Total Fat 1g 2%---Saturated Fat 0g 0%---Trans Fat 0g 0%Cholesterol 0g 0%Sodium 10mg 0%Total Carbohydrate 68g 23%---Dietary Fiber 6g 24%---Sugar 1gProtein 10gVitamin A 0%Vitamin C 0%Calcium 2%Iron 10%*Percent Daily values are based on a 2,000 calorie diet.Ingredientswild rice.Directions Wild rice is easy to prepare. The texture can be varied to your liking, the longer it cooks, the softer and fluffier the grain becomes. Add 1 cup wild rice to 4 cups boiling water. Reduce heat, cover and simmer 55-65 minutes or until desired texture. Drain excess liquid and season to taste. Enhance the flavor of wild rice by cooking in chicken broth, bouillon, or soup mix.
