Indian ricegrass

Stipa Hymenoides

The tiny seeds of Indian ricegrass require considerable work to process into food. The husks are first toasted to loosen the kernels. Then the grains are rolled under a small stone cylinder to crack the hulls. Winnowing separates the hull from the kernels, which are then dried for storage. When roasted and ground into flour, wai makes a filling mush or gravy.


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