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wild rice
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. |
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