Forever Foods Instead of Forever Chemicals #4

 Parched Wild Rice

Manoomin.

Also unparched (raw) wild rice.   

It is super dry, easy to store (just keep it dry).   In an accidental test I checked its tolerance for extreme temperatures in storage.  This is because I live off grid and don't heat the place when I'm not home.  So, some stored wild rice in a tightly closed mason-type jar went through a few freeze thaw cycles down to well below zero (fahrenheit) and above 100degs (also fahrenheit!) multiple times.   Then, I found the jar and cooked it up.  Still fantastic.

The parched style costs more, but is also quicker to cook, easier to bust up into a flour type product without fancy grainmill, just a little mortar and pestle or a couple of rocks or a cloth bag and a hammer (put the rice in the bag, use the hammer on it....don't try to bust rice with a cloth bag alone).