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Posted to rec.food.cooking
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wild rice
Omelet wrote:
> In article >,
> Mr Libido Incognito > wrote:
>
> > 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.
>
> Ok. I've not run into it yet.
> I get all of my brown, red and black rices from the asian market. Seems
> to be cleaned properly?
Wild rice does not fall into those categories, doubtful you could find "wild
rice" in a typical Asian market...
--
Best
Greg
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