The fruits of the plants belonging to the grass family (Gramineae) are known as cereal grains.
It is interesting to note that several thousand years back, wheat, one of the most widely used cereal grains, went through impulsive transformations or metamorphosis resulting in this grass plant to hold onto its seeds instead of dispersing them to the wind.
From the viewpoint of the grass' own production, this modification was in no way in the interest of the wheat plant, but it made it possible for humans to store the seeds for use during winter, when most food is scarce.
The compactness of calories in the wheat grains helped to avoid hunger or malnourishment and, therefore, this cereal grain played a vital role in the history of mankind globally.
On the other hand, the Chinese succeeded in domestication rice, another prominent cereal grain, approximately 6,500 years back, and during the New World people domesticated or cultivated corn around 3,500 years in the past.
Although the several cereal grains were domesticated and widely consumed worldwide, till the last century most of them were eaten in the form of 'whole' grains'.
Plainly speaking, this means that people left the kernels of the cereal grains as a whole, without divesting them of their vitamins, fiber and minerals.
Therefore, the whole grains supply us with protein, fiber, minerals, complex carbohydrates, vitamins, phytates, lignans as well as different other phytochemicals.
While the germ of the grain encloses vitamins that are soluble in fat, the husk or bran of the grains contains phytochemicals and B vitamins. Hence, it is quite natural that the grains and food products prepared with them contain very low amount of fat.
There are several ways in which whole grains can be consumed. They may be consumed plain like hot cereals, added to baked foods, made use of in pilafs (a spiced rice dish prepared with vegetable or meat) and also eaten in numerous different ways.
In fact, cereal grains are used in several hundred food products - the primary two being bread and pasta.
In fact, cereal grains are a staple diet in almost all the cultures globally, right from couscous (a type of pasta) in North Africa to soba (noodles prepared with buckwheat) in Japan.
Literally speaking, cereal grains and food products prepared with them actually supply most of the calories and a large portion of the proteins consumed by people across the globe.
As mentioned earlier, grains are basically seeds of plants belonging to the grass family. While the grains that are consumed by humans belong to an assortment of botanical families, they possess the same fundamental structure as well as enclose the elements, from which they start growing.
The three basic components of the grains - bran, endosperm and germ, are mentioned briefly below.
Generally, cereal grains are milled or polished prior to using them as food. In other words, milling the grains denotes that they are passed through a process where the bran as well as any husk enclosing the seed of the grain, together with the nourishments enclosed by them, are separated.
Subsequently, the seeds are pulverized in a process that converts them into flour or different products. In fact, the name as well as the use of the product often depends on the amount of bran left in the flour.
For instance, it is possible to mill wheat into whole-grain flours that enclose all components of the seed.
However, in the West, people mostly use refined or processed flours, which only enclose the endosperm, while the bran and husk are got rid of together with most of the nutrients in the grain.
It is possible to mill almost all grains and turn them into products like bread, pasta, and cereal - the staple foods globally with different degrees of success conditional on the chemistry of the grain.
From history, we have learnt which grains work best and in which amalgamations.
The grain protein contains gluten and it is responsible for providing bread with its bouncy quality. Gluten actually becomes stretchy and congeals when any liquid is added to flour and the blend is kneaded.
The gas formed due to this process or distillation of the carbohydrate present in the flour is ensnared by the dough, resulting in the gluten to draw out and, hence, facilitates the bread to puff up.
Since both wheat and rye enclose the maximum amounts of gluten, flour prepared from these two grains has established to be the most appropriate for making bread.
Other cereal grains, for instance, corn, enclose much less amount of gluten and, hence, food products made with corn are generally flakier.
In majority of the countries, the maximum percentage of cultivable land is used for growing grains. In effect, for most people across the globe, crops like rice, wheat, corn, oats, barley and millet form the vital component of their diet.
Of all cereal grains, wheat is the most extensively cultivated grain. However, as it is possible to cultivate and harvest multiple crops of rice in a year in the tropical climatic regions, cultivation of rice matches that of wheat in terms of quantity every year.
It may be noted that the blend or amalgam of nutrients provided by the grains differs. However, since starch forms the major constituent of the grain seeds, anything around 65 per cent and 90 per cent of the calories provided by grains are carbohydrates.
On the other hand, as much as 8 per cent to 15 per cent of the calories are obtained from the proteins present in the grains, while fat supplies the remaining calories from the grain.
Since the proteins availed from grains are plant-based, they do not provide the entire amino acids required by our body. Amino acids are, in fact, the building blocks of proteins.
Nevertheless, grains do not possess the double drawbacks of animal-based protein-saturated fat as well cholesterol - both of them related to cardiovascular ailments.
It is possible to consume grains along with other food stuff, for instance legumes (beans), little servings of poultry and meat as well as dairy products, with a view to supply the entire balance of amino acids.
Iron, magnesium, phosphorus and zinc are some of the essential elements present in whole grains. In addition, the whole grains are also a natural resource of B vitamins, for instance thiamine, niacin and riboflavin, as well as antioxidants, for instance selenium and vitamin E.
It may be mentioned that currently scientists are simply beginning to discover the health role of materials called 'phytochemicals' that are also present in whole grains.
Cereal grains have a rich content of dietary fiber, including insoluble fiber, which assists in the functioning of the bowel system as well as lower the hazards of certain types of cancer, and soluble fiber, which may perhaps be responsible for lowering the levels of cholesterol in the bloodstream.
Processing as well as getting rid of impurities from the grains may divest them of the natural nutrients enclosed by them, since they are removed during the process known as milling.
In fact, wheat flour, which has been processed and refined do not enclose the germ present in the grains. Nevertheless, there are numerous grain products that are supplemented.
This means that the original nutrients present in the grains are restored to the grains in even after they are processed and refined. In other word, the nutrients that are removed during the milling process are restored to the grains.
However, the fact is that it is not possible to restore all the original nutrients enclosed in the grains after they are processed and refined. For instance, the insoluble fiber is separated from the grain when the bran is removed.
Similarly, even the antioxidants are not restored to the refined or processed flour. In some cases, even the phytochemicals enclosed by the grains may not be restored in the refined products.
All grains, even after being processed, refined or gently cooked, enclose some amount of their natural oils. However, over a period of time, they are likely to decay or become rotten and this is the reason why while you are buying them it is important to make sure that they are fresh.
Always try to find grains that are sealed in packages, as this helps to protect them from being exposed to air, moisture as well as decay.
While some grains may be available fresh, there are others whose packages state 'best if used before' a specific date to guarantee their quality.
In case you are purchasing grains in large amounts, it is important to verify if the store has a brisk turnover of that particular product.
For instance, bulgur may not be in high demand in the supermarkets and, therefore, it is natural that the product may have been stored for a considerable period of time resulting it to become stale.
On the other hand, stores that are dedicated to selling natural foods or specialty food markets might have an increased demand for the product, and sell the product more and, hence, must always be fresh.
In addition, it is also important that grains have a fresh smell as well as have a clean and free from debris appearance.
Since grains are likely to draw insects or might turn out to be rotten if they are exposed to moisture, it is advisable to store them in tightly closed containers or packets that are moisture proof.
It is possible to store grains in room temperature; however they will stay fresh for longer periods provided they are stored in the refrigerator.
In fact, they will remain fresh for many months when stored in a refrigerator. Majority of the cereal grains may be stored for a longer period provided they are kept in the freezer.
In this case, it is also not necessary to defrost the grains prior to cooking. Even grains can be cooked and stored in the refrigerator for many days and subsequently reheated.
It may be noted that the whole grains are usually hard and arid. Hence, when you cook whole grains, it not only entails applying heat to them, but also requires dehydrating.
This is the primary reason why whole grains, excepting in some instances, are always cooked in liquid. There is another traditional process of cooking whole grains and it is explained below.
Take water or any other liquid, for example, stock, and boil it. Majority of the cooks following this traditional method generally use a ratio of one part grain and two to three parts of water.
When the water/ liquid are boiling, add the grains and other seasonings to it. Cover the container containing the mixture and lower the flame to a seethe.
Continuing to simmer till almost all the liquid is soaked up by the grains. Subsequently, remove the mixture of grains and seasonings from heat and if required, pour away any excess liquid left in the container.
Allow the mixture to settle for around five minutes and then shake it using a fork.
The time consumed for cooking whole grains differ depending on the type of grains that are being used, the manner in which the grains have been processed and also if the grains have been pre-cooked.
In fact, grains like kasha and bulgur are generally delicately cooked and subsequently dehydrated before they are sold in the stores.
Generally, cooks suggest that you should cook whole grains in the same way as you cook pasta.
Just cook them till they become soft - it may take around eight minutes to cook the 'instant' variety rice to over an hour for cooking whole grains or any other grains that have not been milled (processed and refined).
There are some grains that are especially hard, for instance rye, and it would be much easy to cook if you soak them in water or any liquid first.
In addition, it is advisable that you also wash the whole grains prior to cooking with a view to get rid of any residues or debris that might be present along with them.
There are several hundred of grains that are edible - some form staple diets of people in specific regions. Here we will discuss a few of them and their uses in brief.
The Aztecs, people belonging to specific ethnic groups of ancient central Mexico, considered the cereal grain amaranth as their main source of food and also used it extensively in their religious ceremonies.
However, the cultivation of this grain nearly came to a complete end following the diktat of the Spanish conquers making the cultivation of the plant a punishable offence.
Currently, farmers as well as all those who are concerned about nutrition are showing a growing interest in cultivating the amaranth plant owing to the fact that amaranth encloses the maximum amount of protein - about 15 to 18 per cent calories - compared to most other grains, which generally possess around eight to 15 per cent of calories.
In addition, compared to many other grains, amaranth also encloses more methionine and lysine (amino acids). When it is used in combination with other food grains, amaranth may also supply an absolute equilibrium of amino acids.
Apart from containing calcium, amaranth also encloses magnesium and additional iron in comparison to most of the other edible grains.
The amaranth plant usually grows up to three to five feet in height and produces elongated bunches of red blossoms. On an average, each amaranth plan produces as many as 500,000 minute seeds, which possess a potent nutty taste.
These seeds may be cooked as well as consumed in a number of ways. They may be consumed in the form of a grain or popped, sprouted or even pounded into flour.
The amaranth flour has an assortment of hues - ranging from pale yellow to deep violet. However, most of the amaranth flour available commercially from health food stores has a buff (pale yellowish) hue.
The amaranth plant has numerous uses, for instance, you can prepare pasta with the flour of this grain. In addition, amaranth oil is extracted from the seeds of the plant.
The green hued leaves as well as the stalk of amaranth (also known as pigweed) are edible after cooking. The leaves of amaranth plant have a flavour akin to that of spinach.
The barley plant is annual and grows up to one to four feet in height. The plant is resilient enough to endure a variety of conditions it may confront during the growing season.
This is the primary cause why barley has been cultivated as a food crop all through history and even to this day remains a staple in several countries, especially in Asia, North Africa and the Middle East.
However, at present the bulk of barley is produced in the West and is generally fed to animals or utilized in producing beer or other fermented beverages.
An enzyme present in malt prepared from barley actually converts the starch present in beer or other alcoholic beverages into sugar, which the yeast producing alcohol can feed on and, hence, ferment or distil, a procedure that results in the making of alcohol.
Considering the health advantages owing to consumption of barley, the grain's resourcefulness as well as its pleasant, slightly nutty flavour and its exile from the kitchens of many countries is a factor that needs to be reconsidered.
In effect, the barley seed has a hard husk enclosing the grain and it should be got rid of before the grain is fit for consumption. Barley possesses numerous nutrients - it is a major natural source of iron, phosphorus, magnesium, niacin as well as soluble fiber.
Normally, barley grains have an off-white hue, but its color may vary from purple to black. The nutritional content of barley largely depends on the manner in which the grain is processed and refined (milled).
It may be noted that most of the nutrients enclosed by barley grains are concentrated close to the bran. Hence, when the barley grain undergoes extensive milling, it contains lesser nutrients.
There are several sorts of barley available commercially in the market. Some of these types are discussed in brief below.
Generally, you will not find an assortment of barley products in most supermarkets. However, most supermarkets do sell prepared barley soups and pearled barley.
On the other hand, you are more likely to find refined barley products at the different specialty food markets or health food stores.
From the botanical perspective, buckwheat is basically a fruit and belongs to the plant family, which also includes rhubarb.
Nevertheless, even buckwheat undergoes processing and it is prepared and eaten in the similar manner as different cereal grains, such as wheat, oats and rye.
Food products prepared with buckwheat possess a potent, nutty taste and they are available in a number of varieties.
From the viewpoint of nutrition, buckwheat possesses exceptional properties. In effect, buckwheat encloses more protein compared to several cereal grains like wheat, brown rice, oats and soy.
This is the primary reason why buckwheat is supplemented with different cereal flours with a view to augment their nutritional value and buckwheat is frequently used in snack foods.
Currently, scientists are studying rutin, a flavonoid present in the bran of buckwheat, to find if it can be used in controlling cholesterol levels in the bloodstream.
In addition, it is believed that fagopyritols present in buckwheat may have a positive impact on the blood glucose levels in people enduring type 2 diabetes.
It has been found that consuming buckwheat on a regular basis helps to lower blood pressure. Nevertheless, more research is required to ascertain these health benefits offered by buckwheat.
Millet is known to be among the earliest of cereal grains discovered, domesticated and consumed by humans. While people in the United States mostly use millet as bird feed, this cereal grain is one of the major staple food sources in several developing countries.
Several dissimilar species of millet are available. Millet is a minute, oblong or rounded shaped cereal grain whose color may vary from light yellow to flushed orange.
Dissimilar to majority of the cereal grains that form ears, most of the species of millet structures that appear like berry-shaped heads or panicles.
As mentioned earlier, millet berries are tiny shaped and their color vary from gray, white or yellow to reddish brown or red. The ordinary variety of millet is cultivated globally and is primarily used for consumption by humans as well as animal fodder.
Another variety of the cereal grain known as foxtail millet is cultivated in various regions and is generally used as bird feed. In Russia, foxtail millet is also used to make beer. Pearl millet is mainly cultivated in India.
In North America, sorghum and teff are the two varieties of millet which are most familiar. Sorghum is extensively cultivated in South America and forms a part of the region's gastronomy.
On the other hand, people in the United States use sorghum molasses in the form of syrup in baked foods as well as at the table. Till recently, precisely speaking, a decade ago, teff was cultivated in Ethiopia and was introduced to the Western markets around this time.
Frequently considered as a food during famines, several humanitarian agencies cultivate as well as distribute teff to provide relief to the world during famines.
Millet possesses a potent and nut-like flavour which may perhaps take some time for people to realize.
People in Ethiopia used the delicately pounded millet to prepare fermented, soft flat bread, while Indians used the same product to make thin pancake-like bread called 'roti'.
The Macau in Africa also used the finely ground millet to make beer. From the nutritional point of view, millet is an excellent source of several nutrients, including thiamine, niacin, zinc and phosphorus.
In addition, millet also encloses some amount of iron. Millet is one cereal grain which can be digested easily.
For quinoa, it is believed that the name has been derived from the Spanish term denoting 'fantastic', has been labeled as the excellent grain in the times to come, such great compliments are somewhat deceiving.
In fact, quinoa, is not a cereal grain. It is actually the fruit of a plant, which is a member of the botanical family to which beet belongs.
Generally, the quinoa plant grows up to a height of three to ten feet and turns out seeds that are flat and pointed. The color of the quinoa seeds vary from russet to buff to black.
Compared to several other plants, cultivating quinoa is comparatively simple as it can endure poor/ infertile soil as well as altitude. In addition, the tiny seeds of quinoa enclose several nutrients.
Compared to several cereal grains, quinoa encloses more protein and supplies a uniformly balanced assortment of amino acids, which are considered to be the building blocks of protein.
Quinoa seeds are also rich in mineral content. In comparison to many cereal grains, quinoa seeds enclose more calcium, magnesium, iron, copper, phosphorus, potassium as well as zinc.
The seeds of quinoa can be consumed either after cooking or they may even be pulverized to produce flour. In effect quinoa flour is used to prepared different types of pasta.
The seeds may also be consumed after they are sprouted. In addition to the seeds, the leaves of the quinoa plant too are edible.
In the Western countries, rice is most characteristically seen as a side dish, but it forms the main course in the remaining parts of the world.
Generally, a normal daily diet in several Asian nations provides as much as half calories. In addition, rice also forms the staple in most parts of Africa.
Unlike wheat, which is mostly grown in the West, especially the United States and Canada, most of world's rice is cultivated in Asia.
Normally, the rice plants grow up to a height of 8 feet to 12 feet and are able to endure an assortment of climatic conditions. However, rice plants grow as well as thrive most excellently in warm and moist regions.
The plant bears branching stems that produce flowers and when the flowers are fertilized they develop into rice grains. It is interesting to note that there are over 8,000 different varieties of rice cultivated across the globe.
Commercially, rice is categorized differently depending on the size of its grains. The three main rice categories include short-grain (round-grain) rice, medium-grain rice and long-grain rice, which are discussed briefly below.
All varieties of rice are available in white as well as brown forms. Brown rice is obtained by just removing the strong, fibrous hull from the rice grain while processing it.
Owing to this, brown rice continues to hold on to its maximum nutrients, including phosphorus, potassium, fiber (bran) as well as the trace minerals.
In addition, brown rice is also stingy, possesses a potent essence and comparatively consumes more time for being cooked.
However, these days quick-cooking varieties of brown rice, which have been cooked to some extent and subsequently dehydrated, are commercially available.
White rice, on the other hand, is the most preferred form of rice globally.
The primary reason for its popularity is the milling process involved in obtaining white rice. In this case, the husk, bran as well as germ of the rice grain are removed during the milling process, making this variety of rice easy and quick to cook.
At the same time, it also helps to enhance the shelf life of white rice. However, it is really unfortunate that the milling process involved in obtaining white rice, robs the grains of most of their nutritional value.
This is one reason why white rice is enriched after milling with a view to return much of its nutrients. During the enrichment process, nutrients like niacin, thiamine, riboflavin and iron are added to white rice prior to selling it to the consumers.
Parboiled or partially pre-cooked rice too is processed to conserve a few of the nutrients that are lost during the milling process.
Another variety of white rice is called instant rice. Instant rice is obtained by milling, cooking and subsequently drying the white rice.
While instant rice can be cooked instantly, precisely speaking, in about five minutes, the nutritional value of this type of rice is normally the same as that of white rice and this is one reason why mostly instant rice is enriched before selling it on the market.
In addition to the different varieties of rice discussed here, there are some speciality types of rice, including arborio rice. Arborio rice is basically rounded white rice and is generally used to prepare Italian cuisines as well as aromatic rice.
Usually, the grain of the aromatic rice, which is occasionally known as perfumed rice, is elongated and possesses an individual essence which is normally matched up to the flavour of popcorn or nuts.
For instance, basmati rice possesses an aroma similar to that of nuts and a loaded butterfly flavour. Basmati rice is extensively used in cuisines of India and Pakistan.
On the other hand, jasmine rice, which is mainly grown in Southeast Asia, possesses a soft quality or texture.
Another variety of white rice called sweet or glutenous rice encloses high amounts of starch and is primarily used in Asian culinary to congeal sauces as well as prepared dumpling and a number of dessert varieties.
In addition to consuming rice as a whole grain, it can also be pulverized into delicate powdery flour that may be used to make baked foods.
It is always advisable to store rice in sealed containers. Although brown rice, which encloses natural oils, has a shelf life of about six months, it is susceptible to decay and decomposition earlier.
Nevertheless, it is possible to prolong the shelf life of brown rice if we store it in a sealed container and place the container in the refrigerator.
Compared to brown rice, white rice has a longer shelf life and it stays good for about a year. You can also store cooked rice in the refrigerator for many days, but it will remain good for as long as six to eight months provided you store it in a freezer.
Rye is a member of the plant family that also includes wheat and barley. Rye is native to Asia and Europe and the plant is normally luxuriant or bush-like at the base and grows up to a height of five to eight feet.
The rye plant thrives well in regions where the soil condition is extremely poor and the climatic conditions are excessively cool to cultivate wheat.
The shape of the rye grains are akin to that of wheat - elongated, while the color of rye grains vary from beige to gray.
Although the husk of rye grains is isolated while milling, the grains generally retain much of the germ as well as the bran that eventually augments the nutritional worth of food products prepared with rye.
Rye grains can be consumed in several ways - they may be eaten as whole grain, rolled akin to oats or even cracked. However, the maximum use of grains is in the form of rye flour.
Rye flour is prepared by grinding the grains and it is available in many dissimilar varieties. Most of the bran is got rid of in the variety called light rye flour, while another variety called the dark rye flour keeps hold of the bran as well as the germ.
In effect, dark rye flour is an excellent natural source of folic acid, niacin, thiamine, magnesium and trace minerals. Traditionally, dark rye flour is used to prepare dark, potently sweetened German bread known as pumpernickel.
In addition, rye is also used in making several alcoholic beverages, counting whiskey as well as a number of vodka varieties.
Similar majority of the food products prepared with cereal grains, rye also ought to be stored in sealed containers with a view to slow down its decay or decomposition.
Like millet, wheat is also one of the earliest crops cultivated and consumed by man.
The countries that are major wheat producers include the United States, where the Great Plains are deemed to be the 'world's breadbasket', Canada, Western Europe, China, Russia, Kazakhstan, Ukraine, Australia, Pakistan and India.
Wheat is an annually growing plant that grows up to a height of two to four feet, depending on the growing conditions as well as the variety of wheat that is being cultivated.
The grains of wheat are enclosed by a bristly spike produced by the plant. Different from several other types of grains, it is often difficult to cultivate wheat.
On the other hand, wheat is among the most familiar grains cultivated across the globe. The only grain which is an equal rival of wheat in terms of production is rice.
It may be noted that the major portion of wheat cultivated across the world is consumed by humans, generally in bread form. The rich gluten content in wheat makes this grain especially made to order for use as bread.
Owing to the high gluten content, wheat flour is the structure for nearly the entire baked foods as well as pasta. In addition, wheat is also extensively used in making whiskey and beer.
Primarily, there are three main varieties of wheat - hard, soft and durum.
The variety of wheat which has high protein content, approximately 10 per cent to 14 per cent, is known as hard wheat. Hard wheat also has a rich gluten content, which makes the flour prepared with it suppler and also especially appropriate for making yeast breads.
The variety of wheat having low protein content, approximately six per cent to 10 per cent, is known as soft wheat. Generally, soft wheat is used to produce baked products that are 'softer', for instance cakes.
This variety of wheat is considered to be the hardest type of the grain cultivated and contains the maximum amount of gluten. In spite of this, durum wheat is not used to make baked products.
In its place, this variety of wheat is generally used to make semolina, the key ingredient of pasta. In addition to the above mentioned types of wheat, this cereal grain is also graded depending on the season it is sown.
For instance, as the name of this variety hints, spring wheat is sown during the spring, while winter wheat is cultivated in regions having more temperate winters and the seeds of this variety are sown during the latter part of fall.
Literally speaking, several thousand food products are prepared with wheat flour, while bread and pasta are merely the basic items.
Nevertheless, products made with whole wheat possess the maximum nutritional value since they are not milled (processed and refines) as comprehensively, as the other products that are additionally refined.
There are a number of whole wheat products, such as bulgur, cracked wheat, farina, wheat flakes and wheat berries, also known as groats. A brief discussion regarding each of these products is provided below.
As the name of this variety of wheat suggests, cracked wheat is actually the seed of the plant that has been split up into smaller bits. It is possible to crack the seeds roughly or finely.
In the Middle East, this variety of whole wheat product is a well-accepted ingredient is several dishes. Basically, bulgur is also a variety of cracked wheat, which has been steam-cooked and dehydrated.
Owing to this process, bulgur does not need a great deal of time to cook as compared to other different whole wheat products.
In the Middle East, people use bulgur to prepare a very popular cuisine of the region called 'tabbouleh'. In addition, they also use bulgur to make pilaf and cereal. Bulgur is obtainable in an assortment of grindings ranging from rough/ crude to fine.
This variety of whole wheat product is also called rolled wheat and is prepared by flattening the wheat seeds. They have an appearance akin to that of rolled oats, but they are somewhat larger and broader in size.
While many may think that wheat flakes form a major ingredient in several cold breakfast cereals, in fact, this whole wheat product is never used in this type of cereals.
Farina is one whole wheat product that is preferred by many as a breakfast dish. Possibly, farina is better recognized as the 'Cream of Wheat'.
This product is prepared using the wheat seeds' endosperm, which is subsequently milled (processed and refined) more delicately or finely.
Farina has multiple uses and is very popular in specific regions. For instance, farina may be used in main dishes, dumplings and/ or desserts, especially in the Greek and Indian cuisines.
The wheat seeds available whole are also called groats or wheat berries. Since they are not milled extensively, groats or wheat berries are one of the most nutritious of food products prepared with wheat.
Though wild rice bears the term rice, in reality it is not rice. Intimately related to rice genetically, wild rice is in fact an aquatic grain.
Precisely speaking, wild rice is the seed of a swamp grass that is found growing in the Great Lakes region in the northern part of the United States.
Wild rice is familiar for its essence that is akin to hazelnut, deep brown color and a fibrous quality or texture. The natives of America, who once fought for the control of the regions that grew wild rice in abundance, have harvested the aquatic grain for several centuries.
In effect, these indigenous tribes of North America called this aquatic grain 'mahnomen', which literally translated into English denotes 'a valued endowment from the gods'.
Wild rice was domesticated for the first time in the 1950s following several endeavours to imitate the damp and murky environs in which the grass that produces wild rice grows most excellently.
Currently, wild rice is commercially cultivated in the Upper Midwest as well as California. In most cases, wild rice is consumed as a whole grain. In addition, it may also be pounded into flour.
