By Susan Carol Hauser
The recipes variety from basic soups to gourmand entrées and foodstuff for a crowd. routinely, wild rice used to be harvested from canoes and parched in iron kettles over open fires. even if those outdated methods are nonetheless practiced, a lot of today’s wild rice is cultivated in flooded fieldsrice paddiesin the higher Midwest and in California, and is harvested with combines and processed with equipment. The query arises: that is better-tasting and extra nutritiousnaturally happening wild rice or cultivated wild rice?
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Wild Rice: An Essential Guide to Cooking, History, and Harvesting by Susan Carol Hauser