Here Comes the Bride
The ritualistic trading of nuptials throughout society carries many traditions. From the ring to the veil and the colour of the brides dress all of these traditions have a story behind them. All evolved over time depending on many historical influences.
Wheat and grains are considered by some to be symbols of fertility. Often wheat sheaths would find their way into the wedding ceremony or grains were tossed in the air over the newly wedded couples heads to promote fertility. Over time as the world evolved we discovered how to use wheat to bake wedding cakes. Some cultures then began to take pieces of the cake and drop crumbs over the bride and groom. As well as tossing grains sometimes well wishers tossed flower petals.
When the price of grains and flowers began to rise, people switched to throwing confetti and rice at the newly weds. The novelty of confetti quickly wore off, as it is impossible to clean up the mess. Oh yeah and that guy who got the paper cut on his eye and sued the confetti company for millions is urban legend, but it had an effect on confetti sales.
Rice on the other hand or should I say in the other hand ?; thrown at point blank range by an over zealous newly met in-law is enough to make one never eat rice again let alone meet the rest of the family. Rice on church steps is the equivalent of marbles on the church steps.
Now here is the all time urban legend that has affected the wedding rice trade… Don’t throw rice at your wedding because the birds will eat it and explode.
I’ve heard this numerous times from all demographics and each time I laugh harder than before. If this were true you would be able to watch wild life shows on migrating birds stopping off for a nosh in patches of wild rice fields and then the poor unsuspecting birds would explode on film. There would be large groups of angry people trying to stop the senseless cruelty of the systematic self-inflicted genocide committed by the noble Chickadee. We would be hanging bird sized rice cookers from trees in an attempt to reverse the damage caused by years of rice emissions around the world.
No wonder we can’t figure out which came first, you know the chicken or the egg problem that has plagued the brilliant minds of time we’ve been to busy trying to feed Alka-Seltzer to seagulls which from my childhood experience I can say is urban legend as well.
Manomin is the Ojibway word for wild rice that can be found growing in small lakes and slow-flowing streams of central North America. Wild rice and corn are the only cereal crops native to North America.
Almost always sold as a dried whole grain, Manomin is easily digestible, high in fibre and has double the protein of brown rice and like other rice varieties contains no gluten.
James Whetung owner of Black Duck Wild Rice harvests manomin in and around Curve Lake using canoes or an air boat to lightly glide into the rice stands for harvesting as they do not harm the rice plants or their sensitive surrounding soil. Black Duck Wild Rice is wind winnowed and gently roasted, giving it a delicate nutty aroma. It tastes even better after meeting James and listening to his stories and the legacy of manomin and his Anishinabek heritage.
This truly local and regionally defined grain is available year round and can be found at The Whetung Center in Curve Lake. I recommend trying it in the following recipe.
Black Duck Wild Rice
1 tbsp. butter
1/2 cup diced onion
1 clove garlic, minced
1/4 cup each of diced carrot and celery
1 cup wild rice
1 2/3 cups chicken stock
1/2 cup dried cranberries
½ cup slivered almonds toasted
2 tbsp. finely chopped fresh chives
Preparation:
In saucepan, melt butter over medium heat and sauté the onion, garlic, carrot and celery together until softened. Add rice and cook for about two minutes while continuing to stir the mixture.
Add stock and bring to a boil. Reduce heat to low; cover and simmer until most of the rice has split open, about 40 minutes. Stir in the cranberries and almonds and let stand, covered, for 10 minutes. Add the chives and season with salt and pepper to taste.
This recipe can be served hot or cold. Refrigerated it will last for up to three days.
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