Wild rice

Wild rice belongs to the genus Zizania in the Oryzeae tribe of the grass family Poaceae. There are three North American Zizania species: Wild rice#Species Z. palustris, Z. aquatica Carl Linnaeus L., and Zizania texana Z. texana A. S. Hitchcock Hitchcock. Z. palustris is grown commercially for its grain. Zizania latifolia is native to East Asia. Z. latifolia is grown commercially for its stems that swell into galls when infected with the smut fungus Ustilago esculenta. Sometimes the undomesticated species and varieties of the genus Oryza are called “wild rice”. Quotes WILD RICEWild rice, the seed of a special grass that is of a different species than Oryza sativa regular rice, was formerly gathered uniquely by Indigenous peoples of the Northeastern Woodlands American Indians. Now that it is also being cultivated by growers in various parts of the country, it is more easily available, though never cheap. The pronounced flavor and pleasantly chewy texture of wild rice make it a welcome accompaniment to meats with personality, such as pork, duck, goose, and game, although it also has its role as a contrast to the milder flavors of chicken and game hens. Julia Child, The Way to Cook 11th printing of 1993 pbk edition New York Alfred A. Knopf 2005 https://books.google.com/books?id=pzzHQdIXlPYC&pg=PA330 330 (1st hbk edition, 1989; 1st pbk edition, 1993, 0679747656) Cultivated Northern Wild Rice (NWR; Zizania palustris Carl Linnaeus L.) is a high-value, small commodity crop grown in irrigated paddies, primarily in Minnesota and California. Domestication#Plants Domestication of the species began ∼60 years ago as demand for the nutritional grain outpaced hand-harvesting efforts from lakes and rivers in the Great Lakes region of the United States and Canada. Cultivated NWR cultivars are open-pollinated and highly heterogeneous and have primarily been bred for seed retention, yield, and seed size. As a lowland crop, NWR's life cycle, particularly its unique seed physiology, poses challenges to breeding efforts, limiting selection cycles per year, and requiring annual grow-outs of all germplasm. Recent efforts have increased the genomic resources available to NWR researchers, including a reference genome assembly and methodology optimization for genotyping-by-sequencing technologies. The species’ close phylogenetic relationship with white rice (Oryza sativa) also provides a unique opportunity to utilize comparative genomic approaches to identify genes conferring agronomic traits of interest in NWR, particularly domestication traits such as seed retention. Z. palustris is an enigmatic species with regional ecological, cultural, and agricultural significance in the Great Lakes. Lillian McGilp, Claudia Castell-Miller, Matthew Haas, Reneth Millas, and Jennifer Kimball, Northern Wild Rice (Zizania palustris L.) breeding, genetics, and conservation Crop Science 5 April 2023 10.1002/csc2.20973 https://acsess.onlinelibrary.wiley.com/doi/full/10.1002/csc2.20973 The only seasonings that the Ojibway and other Indigenous peoples of the Northeastern Woodlands Woodlands rice gatherers traditionally used with wild rice were maple sugar, berries, and animal fat—any or all of which might be added during cooking. ... Precontact Indian people had their own way of cooking: deer tallow mixed with bear grease was an effective shortening, and ashes were used in place of Baking soda soda for baking bread. The absence of salt, a comparatively recent introduction, was often remarked upon in early sources; for example, an explorer at Lake of the Woods in 1857 found rice cooked with Blueberry blueberries a welcome relief from foods seasoned with salt. Minnesota Ojibway began to acquire a taste for salt only in the mid-nineteenth century. Thomas Vennum, Wild Rice and the Ojibway People Minnesota Historical Society Press 1988 0873512251 49–50 1st part of quote 2nd part of quote last part of quote Wild rice (Zizania spp.), an important aquatic cereal grain in North America and East Asia, has attracted interest worldwide because of its antioxidant activities and health-promoting effects. Wild rice is high in protein, minerals, and vitamins but is low in fat. The phytochemical content (phytosterols, γ-oryzanol, GABA γ-aminobutyric acid, phenolic acids, and flavonoids) of wild rice warrants its development as a functional food. Phenolic acids, flavonoids, and other phytochemicals from Zizania plants have pronounced antioxidant properties, which are associated with prevention of chronic diseases. The health-promoting effects of Zizania plants include alleviation of insulin resistance and lipotoxicity, atherosclerosis prevention, and anti-inflammatory, anti-allergic, anti-hypertensive, and immunomodulatory effects. Xiuting Yu, Meijun Chu, Cheng Chu, Yongmei Du, John Shi, Xinmin Liu, Yanhna Liu, Hongbo Zhang, Zhongfeng Zhang, and Ning Yan, Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects Food Chemistry 331 30 November 2020 127293 https://www.sciencedirect.com/science/article/abs/pii/S0308814620311559 10.1016/j.foodchem.2020.127293 External links Category:Food and drink Category:Plants