Go Wild for Rice

It's official: We are crazy about Northern Lakes Wild Rice gathered from Minnesota's pristine lakes using traditional methods. This rice is the real deal, coming from aquatic grasses, not cultivated in paddies like the stuff we usually get. That means no fancy machines, just two guys in a canoe. As one guides the boat slowly through the rice beds, the other knocks the plants with a stick to release the ripe grains. The rice is then roasted in steel drums over a wood fire to reduce cooking time and enhance the robust nuttiness and subtle toasty aromas of the grains.

We love that these flavorful green-brown grains only take 25-30 minutes to cook. They are outstanding with dried fruit and sweet vegetables like butternut squash. Make an easy warm salad by tossing cooked wild rice with sautéed apples, caramelized shallots and toasted walnuts. Finish with a drizzle of Leblanc Walnut Oil for an extra hit of nuttiness.

These toothsome grains also work well in savory preparations like hearty soups and stuffings for chicken or wild game. For a side dish bursting with fall flavors, try Wild Rice with Italian Sausage, Mushrooms & Radicchio. Or try popping wild rice instead of popcorn. To make this authentic Native American snack, pop rice in about an inch of 425 ° oil until the grains double in size. Season with salt and pepper and enjoy.