Wild rice is the seed of an aquatic grass. Although much of it is now cultivated and harvested by machine, it can still be found wild along the shorelines of lakes and rivers in the American Midwest, particularly in Minnesota. There, Native Americans working from canoes still gather the rice by hand. Jumbo-grade grains are the longest and most desirable for this dressing. The rice is done when it is cooked until the ends of the grains have split with a cooking time ranging from 40 to 50 minutes
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