Wild rice — an aquatic grass seed — higher in protein than white rice and grains.
- Our premium Canadian Organic Wild Rice, from Canada's pristine northern lakes, is certified organic, wild harvested, has a jumbo grain that is 1/2 to 3/4 of an inch long, and is often used alone as a side dish and as a major ingredient in salads and entrees.
- Our Minnesota Grown Wild Rice, also very good, has a 3/8-inch grain and is often used for soups, stews, and casseroles, as well as for side dishes, entrees, and salads.
Send as Gifts: Use our multiple addresses shipping feature and gift messaging to send wild rice to friends and family.
Wild rice — many ways to cook and serve.
- Make an entree by topping hot wild rice with grilled fruits or vegetables.
- Create a salad of cooked and then chilled wild rice — put it on a bed of lettuce and top with your choice of fruits, vegetables, cold shrimp, cold crab, and, if you wish, a favorite dressing.
- Use wild rice in soups and casseroles.
- Or simply serve on the side with you favorite entrees.
More details and ideas appear in each wild rice View Details /Cooking Tips tab.
Wild Rice Customer Testimonials
"I am SO glad I found your website! Your wild rice in my fresh mushroom, chicken and wild rice soup was a huge hit at our family dinner! Your customer service was great, shipping costs are extremely fair and overall costs were way less than I pay locally. I will be back!” — Twyla from Colorado
"Since I was introduced to your Canadian Organic Wild Rice some years ago, I have become spoiled: No other wild rice measures up! The flavor, texture, even the beautiful, satiny appearance of the uncooked kernels are definitely superior. Many thanks to North Bay for stocking this marvelous, delicious food.” — Lorna from Bowie, Maryland
"Just a short note to express my thanks for the shipment. My wife just made the Canadian Rice and is still in Heaven over it. She was especially thankful for the cooking instructions that are by far much better than any other recipes she's seen. We are looking forward to tasting the rest of the order.” — Doug from Chicago
"We fell in love with your Canadian Lake organic wild rice. First thing we noticed is the beauty of your rice - nice long grains. How can anyone confuse paddy rice with real wild rice. And the taste was absolutely terrific. We are getting another 3 lbs." — Nick from Madison, WI
“I am a devoted and appreciative fan of your delicious Canadian wild rice! Let me be the first to say that not all wild rice is created equal! I find the mild nuttiness in your rice to be wonderful. The long grain of your wild rice is a hallmark feature. I find that your wild rice compliments everything from the grilled salmon dishes I make to the roasted chicken and my lamb dishes. Thank you so much!” — Kimberly, a loyal customer from Los Angeles, CA
Also see any possible Customer Reviews on the wild rice product detail pages.
Wild Rice Harvesting and Processing Info
Wild rice from North Bay Trading Co is harvested and prepared for sale in a manner which ensures perfection in flavor, preservation of nutrition, and prevention of mold.
Our wild rice is ready to be picked when the seed turns naturally deep brown or black. We do not harvest early, as this results in a collection of immature, pale wild rice.
After harvesting, we begin to prepare the wild rice for consumption, with the goal of maintaining nutritional value and lowering moisture content. We are careful to preserve the nutritious black outer hull and dry the wild rice down to 7% moisture content.
Some wild rice processors remove the black hull to obtain a shorter cook time. This results in a light brown wild rice, which is less nutritious. Also, not all wild rice is dried properly, which can lead to a moldy aroma when it’s later cooked.
We have been involved in the wild rice business since 1987. We know the harvesters, the lakes, and the folks who process the wild rice. We are pleased with the size, aroma, and beautiful color of the northern Canadian wild rice. We are very fussy about the quality and flavor of our wild rice!
for more insight on the Canadian wild rice.
Our Canadian wild rice is certified organic by MCIA. 
Wild Rice Recipes — Some old time favorites
Stuffing Recipe for Holiday Dinners — besides a great side dish, wild rice can be used to make a really good stuffing:
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onions
- 1 Tbsp. butter or margarine
- 1/2 cup dry bread crumbs
- 4 tsp. lemon juice
- 1 tsp. parsley flakes
- 1/4 tsp. curry powder
- dash of pepper
- 1/4 tsp. salt
- 1/2 tsp. finely shredded lemon peel
- 1 cup slightly undercooked wild rice
Sauté the celery and onions in butter. Add remaining ingredients. Mix well. Bake covered for 35 minutes or use as a stuffing in poultry.
The Gourmet Wild Rice Collection
Below wild rice recipes are reprinted from the North Bay Trading Co “Wisconsin Gourmet Restaurant and Country Inn Wild Rice Recipe Collection,” compiled by Greggar Isaksen of North Bay Trading Co., and published in 1991. First the basic wild rice recipe and then wild rice cooking ideas from some of our wild rice recipe pros!
Basic Wild Rice — Greggar Isaksen, North Bay Trading Co.
I like to serve plain with butter, salt and pepper. You may never serve white rice again! Remember that the wild rice expands 3-4 times when cooked.
- Wash with cold water and then drain.
- Bring 1 part wild rice and 3 parts water to a boil.
- Then cover and strong simmer for about 45 minutes.
- Drain or let the water steam off for the last few minutes of cooking.
- Do not over cook. For the full flavor and chewy texture of this wild rice, stop cooking when the rice looks like an opened hot dog bun — not exploded like popcorn.
- Serve piping hot, perhaps with butter, salt, and pepper.
At home, we have usually made 1 1/2 cups of raw wild rice for a family dinner for four so no one is left hungry! Cooked wild rice freezes beautifully.
Curried Wild Rice Salad — Jennifer Kane, Sous Chef and Executive Chef Sue Hacker, The Inn at Cedar Crossing, Sturgeon Bay, WI
- 1 c. mayonnaise
- 1/2 c. pineapple juice
- 2 Tbls. curry powder
- Salt and pepper to taste
- 3 c. cooked wild rice (1 c. raw)
- 3/4 c. chopped pecans
- 1 stalk celery finely diced
- 1/2 c. bell pepper finely diced
- 1/2 c. green onion finely diced
- 1 c. fresh pineapple, chopped
- 1 c. red seedless grapes halved
- 3 oranges cut in segments
- 1/2 c. raisins
- 1/2 c. golden raisins
Prepare wild rice according to the basic recipe. Combine the mayo, pineapple juice and seasonings. Whisk together. Set aside. In a large bowl combine rice and all remaining ingredients. Toss with mayo mixture. Chill until ready to serve.
Serves 4.
Capital Brewery Wild Rice Beer Stuffing — Richard Link, Board of Directors, Capital Brewery, Middleton, WI
- 1 c. cooked wild rice
- 8 oz. dry bread cubes or unseasoned croutons
- 1/2 lb. bulk pork sausage
- 1 medium onion chopped
- 1/2 c. chopped walnuts
- 1/4 tsp. sage
- 1/8 tsp. each Rosemary, thyme, marjoram, basil
- One 12 oz. bottle Garten Brau Wild Rice Beer
- Grinding of black pepper
- Pinch of salt
Sauté onion and pork sausage until the onions are transparent. Mix all ingredients together and stuff 1 large chicken or 5-6 game hens. Double the recipe to stuff a 12 lb. turkey. Will not dry out the bird and stays moist.
Excellent side dish when baked in glass baking dish for 35 minutes at 350 degrees.
Makes approximately 6 servings
Wild Rice Cakes — Rhys H. Lewis C.W.C., Executive Chef, American Club, Kohler, WI
- 2 c. cooked wild rice
- 1/2 c. onions, finely chopped
- 1/4 c. carrot brunoise
- 1/2 c. toasted pecans, chopped fine
- 1/4 c. smoked ham, diced
- 3 eggs lightly beaten
- 1 tsp. fresh thyme, chopped
- 1 Tbls. fresh chives, chopped
- 1 clove garlic, chopped
- Salt and pepper to taste
- Japanese bread crumbs; enough to bind
- Butter for cooking
Sauté lightly in a small amount of butter the onions, carrots, pecans, garlic and herbs. Add to the rice the above ingredients and in the eggs, bind with the Japanese crumbs.
On a hot buttered skillet form small pancakes by hand and flatten with a spatula. Cook golden brown and flip.
Saffron Wild Rice Pilaf — Paul Short III, Executive Chef, The Sandhill lnn, Merrimac, WI
- 2 c. cooked wild rice
- 1 medium white onion, diced
- 4 oz. clarified butter
- 2 c. chicken stock
- 2 Tbls Saffron
- 1 c. converted rice
Sauté the onion with the clarified butter. Bring the chicken stock to a simmer with the saffron added. Onions should be sautéed until transparent and then added to the converted rice. Mix well. Add the chicken stock. Bake in a covered glass baking dish for 45 minutes at 350 degrees.
To finish, mix the freshly cooked wild rice with the saffron rice and serve piping hot.
Yield is approximately 8 cups
Wild Rice Paysenne (Peasant Style) — Executive Chef Jerome Zakrzewski, The Madison Club, Madison, WI
- 2 cups uncooked wild rice
- 6 cups chicken broth
- 3/4 lb lean bacon
- 1/2 cup currant or grape jelly
- 3/4 cup pecan halves baked lightly with 2 Tbls. pure maple syrup
- 1/2 cup chopped fresh parsley
- 1 bunch chopped green onion
- 1 medium Bermuda onion diced
Place rice, broth and onions in a covered baking pan and bake at 325 degrees until all the liquid is absorbed. Add more broth if necessary. Bake about 45 minutes. Cook bacon till crisp, drain and crumble. Remove Wild rice from oven and while still hot add all ingredients. Toss gently. Serve as an accompaniment or use as a stuffing.
Yield is about 6 - 8 servings
