Glossary

• Gahndakeeigunakh
  A Native-American word meaning 'Pole' which is used in the production of wild rice. For more information, visit www.gourmethouserice.com.
• Galapong
  is ground glutinous rice mixed with water to form soft dough. It is the basis for many Philippine dishes.
• Giidasigun
  A Native-American word which means 'Parching' when referring to the production of wild rice. For more information, visit www.gourmethouserice.com.
• Gluten Intolerance
  See Celiac Disease.
• Glutinous Rice
  White, brown, or black rice characterized by a broad, short grain; which stick together during cooking; mainly used in Asian sweet snacks; also known as Sweet rice, Sticky rice, or Waxy rice.
• Gohan
  Referring to cooked rice with vinegar and sugar; which is sometimes used to wrap sushi. This term is primarily used in Japanese-American communities and refers to the Japanese word for cooked rice – shari. However, shari is more commonly used when referring to the vinegared rice used to make sushi.
• Grade "A" Wild Rice
  Also known as "extra fancy" ... this rice is the highest grade and most mature of paddy grown wild rice.  The color varies from light or greenish brown to dark brown or charcoal black.  It has a roasted nutty aroma and flavor.  Grade "A" wild rice is popular as a side dish, casserole ingredient or where product presentation is important.  The approximate cook time is about 50 to 60 minutes.
  
• Grade "B" House Blend Wild Rice
  This wild rice is most versatile of all the wild rice grades.  The color varies from light or greenish brown to dark brown or charcoal black.  It has a roasted, nutty aroma and flavor.  Grade "B" wild rice is popular to the flexible characteristics of the specific size and performance qualities.  This grade can easily be blended with grains such as white or brown rice.  Its presence adds a touch of elegance to any side dish or soup.   Cook time is 30 to 40 minutes.
  
• Grade "C" Wild Rice
  Also known as "select".  This rice is the least mature of all the different grades of wild rice.  It has a nutty aroma and flavor.  This kernel is the most tender of all after cooking.  Grade "C" is used when quicker cooking wild rice is a necessity.  Cook time is 20 to 30 minutes.
  
• Green Freshly Harvested Wild Rice
  Wild rice in its raw state is harvested green.  When harvested it has a moisture content of 40%.  It is harvested in mid-August through mid-September
  
• Gumbo
  Traditional Louisiana dish. A thick soup with a variety of meats (sausage, ham, chicken, or seafood), vegetables and spices served over or with rice.