Wild Rice

Wild rice is not a grain, but a grass seed, a traditional Native American food from Minnesota—grown in wet bogs, harvested by hand by farmers floating in canoes, then dried in reed baskets over a fire, giving it notes of smoke and tea. It is dark in color, rich in texture, and deeply flavored.

It will cook without being soaked but can be soaked overnight to speed cooking time. Wild rice holds its texture after being cooked. I generally cook more than needed; the extra can make a fast salad the next day or be crisped and served with scrambled eggs for breakfast. On a sweeter note, wild rice makes a tremendous rice pudding for breakfast or dessert.