The windrows must be turned daily to mix dry air into the wild rice to prevent the fermentation process from getting out of hand. This is done by machine [left] or by hand [right]. | ||||||||||||||
When curing takes place, the wild rice kernel inside the hull turns black - the characteristic colour of wild rice sold in stores.
Also, the hulls around the kernels begin to loosen during the curing process. |
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Photo by Dark Horse Studio with permission from Northern Lights | ||||||||||||||
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