By Aurora Blanchard
Feast Magazine
Two hours south of St. Louis in McClure, Illinois, a 1,500-acre farm, Cahokia Rice, started producing and marketing the eponymous grain for the Midwest in 2018. The rice is a blend of a high-protein grain and Cypress grain, which is safer for diabetics and has a distinct nutty flavor with a fluffy texture.
(Cahokia Rice is similar to Parish Rice, developed by the LSU AgCenter’s Rice Research Station and grown by M&S Fruge Farms in Eunice. Parish Rice also has a glycemic level of 41 with 53% more protein.)