Wild rice (Zizania palustris) is North America’s only truly native grain. While it isn’t a true rice at all, this grasslike grain does produce a seed head and grows readily around wetlands in clean water, especially in the northern Great Lakes area.

Native tribes have long depended on wild rice as a food staple. The Ojibwe name for the grain is manoomin, meaning “good berry.” The rice is traditionally harvested by floating a canoe through stands of the aquatic grass and knocking the ripe seeds into the bottom of the boat with a long stick. While the bulk of wild rice today has been domesticated to be grown in flooded rice paddies and harvested with modern equipment, there are still several places around the northern Great Lakes where you can find true native wild rice that is harvested by hand in the traditional way.

This recipe is also perfect for elk or venison steak tips.

We use some of that truly wild grain in this skillet dish with mushrooms and tender E3 steak tips for an easy meal. The sweet nuttiness of the rice pairs nicely with the tartness of hard apple cider. Since wild rice takes a bit of time to cook, prepare it in advance if you will be short on time when making this dish. We often serve the wild rice as a side for one meal and make enough to have leftovers for this recipe a day or two later.

You can also use venison or elk steak tips instead of beef. Just take care not to overcook while browning so they remain tender in the finished dish. Use your favorite wild or domesticated mushrooms. If you don’t want to use hard apple cider, substitute 1/2 cup each of apple juice and chicken stock in the recipe.