Wild for Rice
It may not be “new” to you like some of the ancient grains featured in this article, but rice has a storied history all its own, dating back thousands of decades— an estimated 12,000 to 15,000 years. First cultivated in China, rice quickly became a staple in Asian, Middle Eastern, Indian, and European cuisines. For so many dishes, there’s just no suitable substitute for rice.
Whether you prefer white or brown rice ( the more nutrient- dense of the two, with higher amounts of fiber, minerals, and vitamins than white), not all rice is the same. A handful of farmers are raising the bar when it comes to growing rice. One standout: Castor River Farms in Southeast Missouri, a generations- old farm dedicated to soil conservation. They use cover crops and no- till farming to regenerate the land and reduce carbon emissions. “Utilizing cover crops protects the soil where crops are planted. As a result, specific plants are allowed to grow deep into the soil, promoting soil health and fertility,” says Johnny Hunter II, owner of Castor River Farms. Both their Long Grain White Rice and Long Grain Brown rice have a light, fluffy texture and taste great fried or steamed.