'MANOMIN' HARVEST TIME ~ CREAM OF WILD RICE SOUP

"Before white settlement and land cessions transformed Indian life, entire communities would move to the lakeshore in time for the fall wild rice harvest. Working in family groups, a man poled two women out to the family's section of the lake in a canoe, where the women, armed with two sticks, would bend the rice stalks over the canoe and knock off kernels until the canoe was full. On shore, the rice was sun-dried or parched over low fires and then pounded and winnowed. Today, double-ended rowboats are often used in place of canoes and instead of the traditional pairing of a man and two women, pairs of men or women now harvest rice as a team. "

~ WILD RICE HARVESTING

(Wisconsin Historical Society)

~ November sky and countryside

(Wisconsin)

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CREAM OF WILD RICE SOUP

"Wild Rice is actually a grain, very similar to barley. The cooked product produces a rich, nutty and earthy taste. The perfect base for this satisfying soup."

A November treat from a favorite cookbook,

THE NORTHWOODS TABLE (Minocqua, Wisconsin)

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1/4 pound sweet (unsalted) butter

1 diced onion

1/4 cup flour

4 cups chicken stock

2 cups cooked wild rice*

2 Tbsp. dry sherry

2 cups heavy cream

• In 4-quart stockpot, melt butter and saute onion until translucent. Add flour to make a light brown roux. Slowly add chicken stock and blend thoroughly. Add cooked wild rice, sherry and heavy cream.
• Simmer 15 minutes or until heated through. Season to taste with salt and freshly ground pepper. (6-8 servings)

Note: For added interest, add any of the following: 1/2 cup chopped ham, 1 cup sliced wild mushrooms or 1/2 cup grated carrots.

* WILD RICE: 1 cup uncooked wild rice yields 4 cups cooked. In a fine strainer, rinse rice under cold water. Place rice in heavy saucepan and add 4 cups of water for each cup of rice. Heat to boiling, cover and simmer over low heat for 40-50 minutes, until grains begin to split or rice is tender.

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"Manomin" or wild rice is an essential part of Ojibway culture, and as described above, figures prominently in Ojibway Oral History. The harvesting of wild rice has always been an important part of life for Ojibway people. In addition to the contribution of food, "Manomin" has played a key role in the social life of Ojibway people; as harvest time provided an opportunity to visit with nearby relatives and friends in neighboring bands. Wild rice has always been regarded by the Ojibway as the sacred gift of their chosen ground. Any effort today to over-harvest or commercialize wild rice by Non-Indians has met with failure. Wild rice has always been generous to those who gather and use her in a respectful way. Today, many Ojibway families still harvest "Manomin" just as our ancestors did; one person steers the canoe and another sweeps the rice into the canoe and beats it with a stick, knocking the husks to the floor of the canoe.

~ Ojibway Customs

(Turtle Island Productions)