Synopses & Reviews
The Ojibwe people call wild rice and#147;mahnomen,and#8221; the good berry. Wild Rice
elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris
tells the story of North Americaand#8217;s only native grain, from its emergence in the western Great Lakes area to its use in todayand#8217;s kitchens. The book demystifies the purchasing of wild riceand#151;black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian riceandmdash;clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets).
The recipes range from simple soups to gourmet entrand#233;es and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of todayand#8217;s wild rice is cultivated in flooded fieldsandmdash;rice paddiesandmdash;in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritiousandmdash;naturally occurring wild rice or cultivated wild rice?
A complete guide to harvesting and cooking wild rice—with eighty recipes and a fascinating history of the plant. Winner of the Minnesota Book Award.
About the Author
Susan Carol Hauserand#8217;s fifteen books include natural histories, and poetry and essay collections, including Wild Sugar: The Pleasures of Making Maple Syrup. Her awards include a McKnightand#173;Loft Fellowship in Poetry, a Jerome Foundation Travel and Study Grant, an Anderson Center Charter Residency, a Minnesota State Arts Board Cultural Initiative Grant, and two Minnesota Book Awards. She resides in St. Paul, Minnesota.