Parching consists of heating the wild rice in a rotary drum to lower its moisture content from approximately 40-45 percent (wet basis) to 7 percent.
Most processors operate the parcher so that a slightly toasted flavor is imparted to the grain. Parching usually takes about two hours.
The harvest in central Minnesota for 2011 is finished. This year's harvest was described in interviews as fair to poor due to higher water levels in particular during the spring, when the wild rice germinates. The harvested rice converted better than last year, and yields of 48% were reported. Please email us for more information.