Zizania latifolia (Griseb.) Turcz. ex Stapf.
Family: Poaceae
Actually a member of the grass family, known as Wild rice, Zizania latifolia is one of the natural food resources North-east India shares with her mighty neighbor, China. The grass is widely distributed in hill regions and adjoining plains but its culinary use is underreported. Interestingly, it is a plant of which fungus infected part is considered as food. The plant is infected by the fungus Ustilago esculenta which causes maize-size gall at the stem. The swollen gall-like stem is sold in the market and is used for preparing local delicacies. In Manipur, the infected inflorescence of the plant (Ishing-kambong) is roasted in fire and eaten with molasses and rice. The culms can be taken raw as a snack or cooked as a vegetable. The grain is used in the preparation of various rice-based dishes like wild rice with bell peppers and Tofu, for garnishing salads, and as ingredients in soups and stews. The grain is rich in vitamin B, fiber, and high in protein in comparison to other cereals.
Contributors: Avik Ray, Rajasri Ray
