1. “August” or “The Wild Rice Making Moon”

2. What is Wild Rice or “Manoomin”? Wild rice, contrary to its name (misnomer), is not actually a member of the rice family. Although it is a grain producing grass, it is actually a long-grain marsh grass. Wild rice is indigenous to North America and much of the finest can be found growing in the waterways (ponds, rivers and lakes) in Wisconsin, as well as in neighboring states (ex: Minnesota). Wild rice is a tall, aquatic plant that tends to grow in areas where the water is stagnant or slow flowing. It begins sprouting in the early spring and is ready for harvest in late summer.

3. Nutritional Facts Uncooked wild rice contains more than 12 percent protein. It is richer in protein than white rice and most other grains. Wild rice is gluten free and is also low in fat. It contains a good source of minerals, such as iron, potassium and phosphorus, as well as vitamins like niacin, thiamine, and riboflavin. Wild rice contains more niacin (vitamin B) than brown rice. In fact, wild rice has more overall nutrition than any other natural food.

4. Nutritional Facts

5. Wild Rice Regions in the US & Canada

6. Issues or Concerns With Wild Rice Invasive aquatic species (ex: purple loosestrife). Agricultural and industrial runoff. Recreational zoning and damming of lakes. Growth and use of paddy rice. Biotechnology or genetic manipulation.

7. Wild Ricing or “Manoominike” Tools Canoe Paddles Knocking Sticks Long Push-Pole Blanket or Tarp & Bags Two People

8. Steps for Wild Ricing Step 1: Find a large area inhabited by wild rice.

9. Bad River (Kakagon) Sloughs Example of a large area inhabited by wild rice near Lake Superior.

10. Continued Step 2: Early morning or late afternoon is the best time to gather wild rice (ahsayma or tobacco).

11. Continued… Step 3: One person pushes the canoe slowly through the wild rice with a long push-pole.

12. Continued… Step 4: The second person knocks the wild rice into the canoe with the knocking sticks.

13. Continued… Step 5: Keep collecting your wild rice until the canoe is full, tired or becomes too hot out.

14. Continued… Step 6: After you are done wild ricing, start putting it into a bag or fold up into your blanket or tarp.

15. Resources Needed for Processing Blanket or tarp. Kettle. Kindling wood fire. Moccasins (knee high). Two poles forming a V-shaped railing. Birch bark tray (nooshkaachinaagan)

16. Steps for Processing Wild Rice Step 1: Let the wild rice dry out in the sun. This process takes 2-4 days and helps with removing of stalks, leaves, and insects.

17. Continued Step 2: Parching; place the wild rice in large iron kettle and place over a wooden fire (constantly stirring).

18. Continued… Step 3: Hulling (dancing); dig a hole into the ground, place a lining in it, place the wild rice inside and then step on it with your feet with moccasins.

19. Continued… Step 4: Winnowing; put the rice into a birch bark tray, and move it in an up and down motion. This allows the chaff to blow away, the broken rice too fall on the on the ground, and the full kernels too remain on the tray.

20. Continued… Step 4 Continued: Wild rice during the winnowing process (separating of chaff and wild rice).

21. Continued… Step 4 Cont: The end product of all your hard work.

22. Wild Rice Threshing Machine Shortcut on Steps 2-4 (new technique).

23. Continued Step 5: Bag and store the wild rice for use later on (ceremonies, gatherings, pow wows, etc.)

24. Paddy Rice vs. Wild Rice Cultivated paddy rice in comparison to wild rice.

25. How Do YOU Cook The Wild Rice? Step 1: Cook the wild rice by using the stovetop method (can also use the oven or microwave).

26. Continued Step 2: Wash 1 cup of uncooked wild rice thoroughly.

27. Continued… Step 3: Add to 3 cups boiling water, salted to taste, in a heavy saucepan.

28. Continued… Step 4: Bring water to boil and stir. Reduce heat and simmer, cover for 50-60 minutes (could be less or more) or just until kernals puff open.

29. Continued… Step 4: Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid.

30. Ready For Consumption!!!

31. Wild Rice Recipes Chicken Wild Rice Soup Cinnamon Wild Rice Pudding Creamy Wild Rice Soup Wild Rice Casserole Wild Rice Salad Wild Rice Stuffing “Popped” Wild Rice

32. Harvest Celebration Celebrating the harvest of the manoomin.

33. The Sacred Food

34. The Bayous of the North: The Kakagon and the Bad River Sloughs

35. Manoomin Food that Grows on the Water

36. Comments or Questions…

37. Contact Information David O’Connor, American Indian Studies Consultant Content and Learning Team Wisconsin Department of Public Instruction 125 South Webster Street Madison, WI 53707-7841 Telephone: (608) 267-2283 E-mail: David.O’Connor@dpi.wi.gov Web Page: http://amind.dpi.wi.gov