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 Americas only native grain, from its emergence in the western Great Lakes area to its use in todays kitchens. The book demystifies the purchasing of wild riceblack or brown, long grain or short grain, lake rice or river rice, US rice or Canadian riceclarifies 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 entres 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 todays wild rice is cultivated in flooded fieldsrice paddiesin the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritiousnaturally occurring wild rice or cultivated wild rice?
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