wild rice
Known for its luxurious nutty flavor and chewy texture, wild
RICE isn't really
RICE at all. Instead, it's a long-grain marsh grass native to the northern Great Lakes area, where it's harvested by the local Indians. There's also now commercial wild
RICE production in California, as well as several Midwest states. It's important to clean wild
RICE thoroughly before cooking it. The best method is to place the
RICE in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild
RICE can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild
RICE is expensive, but both pleasure and budget are extended by combining it with brown
RICE or
BULGHUR WHEAT. Wild
RICE is also called Indian
RICE. See also
RICE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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