In article . com>,
" > wrote:

> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim

Wild rice would work better if it was pre-cooked...
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On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
wrote:

>Wild rice would work better if it was pre-cooked...

How many days would you recommend?

That stuff is nasty......and it tastes like dirt.

In article >,
Ward Abbott > wrote:

> On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> wrote:
>
> >Wild rice would work better if it was pre-cooked...
>
> How many days would you recommend?
>
> That stuff is nasty......and it tastes like dirt.

Babe, if you are getting wild rice that tastes bad, you are most likely
not cooking it right. :-)

Or you are not shopping at the right stores...

Or something.

I mix wild rice with brown rice and cook with stock.
It has a delightful nutty flavor and a pleasant texture.

I'm sorry that it has not worked for you...
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Omelet wrote on 11 Feb 2007 in rec.food.cooking

> In article >,
> Ward Abbott > wrote:
>
> > On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> > wrote:
> >
> > >Wild rice would work better if it was pre-cooked...
> >
> > How many days would you recommend?
> >
> > That stuff is nasty......and it tastes like dirt.
>
> Babe, if you are getting wild rice that tastes bad, you are most likely
> not cooking it right. :-)
>
> Or you are not shopping at the right stores...
>
> Or something.
>
> I mix wild rice with brown rice and cook with stock.
> It has a delightful nutty flavor and a pleasant texture.
>
> I'm sorry that it has not worked for you...

Some brands of wild rice require you change the water several times while
cooking. This removes the muddy taste. Since there is little water
absorbed you remove the off taste when you drain and replace the water...

In article >,
Mr Libido Incognito > wrote:

> Omelet wrote on 11 Feb 2007 in rec.food.cooking
>
> > In article >,
> > Ward Abbott > wrote:
> >
> > > On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> > > wrote:
> > >
> > > >Wild rice would work better if it was pre-cooked...
> > >
> > > How many days would you recommend?
> > >
> > > That stuff is nasty......and it tastes like dirt.
> >
> > Babe, if you are getting wild rice that tastes bad, you are most likely
> > not cooking it right. :-)
> >
> > Or you are not shopping at the right stores...
> >
> > Or something.
> >
> > I mix wild rice with brown rice and cook with stock.
> > It has a delightful nutty flavor and a pleasant texture.
> >
> > I'm sorry that it has not worked for you...
>
> Some brands of wild rice require you change the water several times while
> cooking. This removes the muddy taste. Since there is little water
> absorbed you remove the off taste when you drain and replace the water...

Interesting...

I've _never_ experienced that and I cook a LOT of wild rice!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote
>> Some brands of wild rice require you change the water several times while
>> cooking. This removes the muddy taste. Since there is little water
>> absorbed you remove the off taste when you drain and replace the water...
>
> Interesting...
>
> I've _never_ experienced that and I cook a LOT of wild rice!

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.



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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).

--
Peter Aitken

On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
wrote:

>I mix wild rice with brown rice and cook with stock.
>It has a delightful nutty flavor and a pleasant texture.


Both have a nutty flavor (although different), so wild and brown makes
a lot of sense since both take more time to cook than white.

I will try that sometime. Thanks.

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In article >, sf wrote:

> On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
> wrote:
>
> >I mix wild rice with brown rice and cook with stock.
> >It has a delightful nutty flavor and a pleasant texture.
>
>
> Both have a nutty flavor (although different), so wild and brown makes
> a lot of sense since both take more time to cook than white.
>
> I will try that sometime. Thanks.

With that wonderful Asian market in Austin, I get brown and various
types of red and black rices.

Since dad and I don't eat other grains for the most part, I've been
seriously exploring rice.

It's been an adventure and a learning experience, but I have yet to find
one that tasted bad. ;-)

But, I understand that everyone's tastes vary so I can respect that.

Dad refuses to eat "polished" white rice of any kind, so I've had to
explore the others!

It's turned out to be an excellent fiber source too, if you know what I
mean... <G>
--
Peace, Om

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On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
wrote:

>Babe, if you are getting wild rice that tastes bad, you are most likely
>not cooking it right. :-)

And I don't like lamb either. So it is time to relentlessly
persecute me.

In article >,
Ward Abbott > wrote:

> On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
> wrote:
>
> >Babe, if you are getting wild rice that tastes bad, you are most likely
> >not cooking it right. :-)
>
> And I don't like lamb either. So it is time to relentlessly
> persecute me.

<lol> Not at all... :-)

If I've learned nothing else from this list, it's to respect other's
personal tastes!

I wish my dad had had that understanding while I was growing up... <sigh>

It's just that there is such a huge number of different types of "wild"
rice, I can't help but think you might be missing out by judging all of
them based on the bad tastesof a single one...

I know I did manage to help a guy over on the weight lifting list when
it came to eggs. They were upsetting his stomach.

That happens to me if I overcook them.

He tried them again and this time did not cook them until they bounced...

It worked. :-)

Eggs can be a tasty and valuable source of protein and nutrition for
weight lifters. It's a shame to write something off simply because it's
being prepared wrong.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Ward Abbott > wrote:
>
>> On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
>> wrote:
>>
>>> Wild rice would work better if it was pre-cooked...
>>
>> How many days would you recommend?
>>
>> That stuff is nasty......and it tastes like dirt.
>
> Babe, if you are getting wild rice that tastes bad, you are most
> likely not cooking it right. :-)
>
> Or you are not shopping at the right stores...
>
> Or something.
>
> I mix wild rice with brown rice and cook with stock.
> It has a delightful nutty flavor and a pleasant texture.
>
> I'm sorry that it has not worked for you...

Wild rice needs to be thoroughly rinsed prior to cooking. After that I
totally agree it has a wonderful nutty taste. Of course it's not rice at
all, it's grass seed.

Jill

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > Ward Abbott > wrote:
> >
> >> On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
> >> wrote:
> >>
> >>> Wild rice would work better if it was pre-cooked...
> >>
> >> How many days would you recommend?
> >>
> >> That stuff is nasty......and it tastes like dirt.
> >
> > Babe, if you are getting wild rice that tastes bad, you are most
> > likely not cooking it right. :-)
> >
> > Or you are not shopping at the right stores...
> >
> > Or something.
> >
> > I mix wild rice with brown rice and cook with stock.
> > It has a delightful nutty flavor and a pleasant texture.
> >
> > I'm sorry that it has not worked for you...
>
> Wild rice needs to be thoroughly rinsed prior to cooking. After that I
> totally agree it has a wonderful nutty taste. Of course it's not rice at
> all, it's grass seed.
>
> Jill

<lol> Ok, Under water grass seed... ;-D

There is actually a local one that grows here in the San Marcos river
but I leave it alone. It's an endangered species.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 11 Feb 2007 19:48:28 -0500, Ward Abbott >
wrote:

>On Sun, 11 Feb 2007 17:37:34 -0600, Omelet >
>wrote:
>
>>Wild rice would work better if it was pre-cooked...
>
>How many days would you recommend?
>
>That stuff is nasty......and it tastes like dirt.
>
it's fine, but it's one of those things that either you like it or you
don't.

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