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Mr Libido Incognito

Peter A wrote on 12 Feb 2007 in rec.food.cooking

> In article >,
> says...
> > Me too. I buy the small packets, little boxes I find in Kroger.
> > The rice mixes I use often don't have enough wild rice, so I
> > cook one of these ahead of time and add it to the soup toward
> > the end.
> >
>
> Be aware that there are 2 kinds of wild rice. The cultivated kind is
> more common and less expensive. The grains are really dark, almost
> black, as a result of the processing. Then there's the really wild kind,
> harvested by hand, and usually sold by Indian tribes. Processed
> differently, the grains are brown. It is vastly superior, although a lot
> more expensive (perhaps 10-11 bucks a pound).
>

And sometimes not cleaned porperly...hence the muddy taste and the required
changing of the water during cooking.