Wild rice is actually a grass and the only grain native to North America. Originally, uncultivated wild rice grew in wetlands and was hand-harvested by canoe in the Great Lakes area of the U.S. and Canada.
In certain parts of the U.S. it still grows uncultivated, but it is also cultivated in California and Oregon (not considered quite as good as wild, although still good). Wild rice takes longer to cook than white rice. It remains chewy after cooking, with a rather distinct nutty flavor.
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