Wild Rice Cooking (Hardcover) by Hauser, Susan Carol
Hardcover; Published 7/1/2000; 174 Pages; ISBN 9781558217119
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Here is a total guide to wild rice: an introduction to harvesting and cooking, as well as a fascinating history of the plant and the cultures that have thrived on it for centuries.
Today, thanks to commercial growers, it is available in grocery stores throughout the country and more and more cooks have access to this nutritional grain. Wild rice is still harvested by those who have lived for generations near the lakes and rivers where it grows. The satisfying process of harvesting, called ricing, still follows ancient tradition, using canoes, poles and hand-made knockers. Susan Carol Hauser offers a primer on the joys of reaping a wild rice harvest, as well as more than seventy-five tempting recipes including: Wild Rice Whole What Pancakes; Wild Rice, Morel, and Chicken Risotto; Creamy Baked Custard Wild Rice Pudding; Popped Wild Rice; and more.
This book will appeal to all those interested in getting aback to the land, as well as anyone who like to cook!
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.