About wild rice
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Ingredients
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Directions
Proper name: Zizania aquatica L. [ member of the grass family: Gramineae ]
Other names: Indian Rice, water rice, water oats and Tuscarora rice.
Substitutes and other wild edible grasses: manna grass, reed-grass, rye grass, drop-seed grass, rice grass, slough grass and canary reed-grass.
Range: From New Brunswick to Manitoba and around the Great Lakes region of the U.S. along watercourses, marshes and lake-margins.
How to harvest: Gather in a boat or canoe; bend the fruiting heads over the boat and shake sharply to dislodge the grains. To hull, heat in a dry pot or skillet loosen hulls, beat or trample and then winnow. Wash and dry.
How to cook: the flavor is rather nutty and has a great affinity for mushrooms, almonds and other nuts. Otherwise prepare as for regular rice allowing 3 cups of water for each cup of rice and 40-45 min to cook.
It can also be dried and ground into meal for making porridges and mushes, adding to flour for muffins, breads, cakes and thickening soups.
From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4.
Adapted and posted by: Jim Weller Submitted By JIM WELLER On 09-24-95
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