Wild Rice: An Essential Guide to Cooking, History, and Harvesting by Susan Carol Hauser

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1629145564
  • ISBN 13 9781629145563
  • Published Oct 07 2014
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Skyhorse Publishing
  • Imprint Skyhorse Publishing

Publishers Text

The Ojibwe people call wild rice "mahnomen," the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice--black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice-clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets). The recipes range from simple soups to gourmet entrees and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today's wild rice is cultivated in flooded fields-rice paddies-in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious-naturally occurring wild rice or cultivated wild rice?

Other cookbooks by this author