Scarified Wild Rice
Scarified wild rice is the result of mechanically scratching the surface of the black bran layer, thereby allowing a more rapid water absorption during the cooking process.
Scarified A, B and C grade wild rice are cooked from 30 minutes for A grades to 15 minutes for C grade. Scarified rice accounts for 81% of the processed whole grain wild rice sales.
About Wild Rice
Wild Rice Culitvation | Wild Rice Farming | Wild Rice Plant | Wild Rice Seed
Processing Wild Rice
Curing Wild Rice | Dehulling Wild Rice | Parching Wild Rice | Scarifying Wild Rice
Separating Immature Kernels | Wild Rice Processing Overview
Types Of Wild Rice
Commercially Harvested | Hand Picked
USDA Wild Rice Payment Provisions
Applicable Crops | For More Information | Overview
Planting Provisions For Non DCP Farms | Planting Provisions On DCP Base Acreage
Planting Provisions On DCP Non Base Acreage | Special 2002 Crop Rule
Wild Rice Cooking
Black Wild Rice | Broken Kernel Wild Rice | Precooked Wild Rice | Scarified Wild Rice
Wild Rice Harvest
Green Wild Rice | Wild Rice Handling | Wild Rice Packaging | Wild Rice Picking
Wild Rice Processing | Wild Rice Storage
Wild Rice Nutrition Tables
Wild Rice Chicken Soup | Wild Rice Cooked Nutrition | Wild Rice Raw Nutrition
Wild Rice Species
Annual Wild Rice | Manchurian Wild Rice | Northern Wild Rice | Texas Wild Rice
Links
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NOTICE FOR ALL OUR LOYAL CUSTOMERS
The 2008 harvest was a much lower yield than previous years, and it is all gone now.
The 2009 harvest should begin in September. Please email us for more information.
©2004 ©2009 Wild Rice Nation - The Absolute Best Truly Wild Hand-Picked Wood-Proccessed Minnesota Wild Rice
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