True wild rice is a rare commodity. Up to 95% of what's labeled as "wild rice" is in fact, farmed. It is a hybrid seed of modified white rice and often grown with chemicals in diked paddies - not exactly what the French explorers of the northern US had in mind when they called it folles avoines, or wild oats.

Wild rice is a different species from what we know as rice - it's actually an aquatic cereal grain. The folks at Northern Lakes Wild Rice Company are hand-harvesting wild rice the right way - the traditional way. Two man canoe teams row slowly through the "fields", beating the stalks to release the green rice. The wild rice is dried, roasted and hulled before being stored and packaged. The flavor of true, organic wild rice is unmistakably nutty. Cooked wild rice makes a lovely partner with nuts and dried fruit - walnuts and dried cherries, for example.  We like to cook it with stock for even more flavor, but water works fine.

For an authentic Native American snack, try popped wild rice.  Pop in about an inch of 425 degree oil...the wild rice doubles in size and when seasoned with salt and pepper, makes a savory treat.