Wild Rice
(eBook)
The Ojibwe people call wild rice "mahnomen," 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 America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice-black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice-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 entrées 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 today's wild rice is cultivated in flooded fields-rice paddies-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 nutritious-naturally occurring wild rice or cultivated wild rice?
Notes
Hauser, S. C. (2014). Wild Rice. [United States], Skyhorse.
Chicago / Turabian - Author Date Citation (style guide)Hauser, Susan Carol. 2014. Wild Rice. [United States], Skyhorse.
Chicago / Turabian - Humanities Citation (style guide)Hauser, Susan Carol, Wild Rice. [United States], Skyhorse, 2014.
MLA Citation (style guide)Hauser, Susan Carol. Wild Rice. [United States], Skyhorse, 2014.
Hoopla Extract Information
hooplaId | 12354865 |
---|---|
title | Wild Rice |
kind | EBOOK |
price | 1.29 |
active | 1 |
pa | 0 |
profanity | 0 |
children | 0 |
demo | 0 |
rating | |
abridged | 0 |
dateLastUpdated | Feb 10, 2023 06:13:14 PM |
Record Information
Last File Modification Time | Nov 22, 2023 11:30:29 PM |
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Last Grouped Work Modification Time | Jan 26, 2024 03:04:47 PM |
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