1. Soak in water

Remove 2 to 3 leaves from the fresh and white wild rice, put them directly into cattail bags, and put them into a clear pool for soaking. The water must cover the wild rice. Change the water frequently and keep the water clean to ensure fresh wild rice and good appearance and meat quality.

2. Salt-sealed storage

Cover the bottom of the container with salt. Determine the amount of salt according to the amount of wild rice. Then leave two or three shells of wild rice that need to be stored and spread them flat. Put it into a container and seal it with salt. This preservation method requires special attention to humidity control and is suitable in areas with dry air and low temperature.

3. Cellar storage

This method is suitable for northern households with cellars. Place wild rice on a vegetable rack in the cellar and keep the cellar temperature at 0 to 8 degrees Celsius. Drying and low temperature can preserve wild rice for a short period of time, but this method will make wild rice lose water quickly.

4. Seal and store in plastic bags

Remove green, gray, small and broken wild rice, select white and tender wild rice, and peel off the shell. Be gentle when peeling the shell to prevent the blade from damaging the wild rice meat. The shelled wild rice meat is sealed and packaged in a 0.04 mm thick polyethylene bag and can be stored for 2 months at 0 to 1°C with no weight loss, good appearance and meat quality, and no mildew.