Saturday Gardening Thread - Wild Rice: The Real Thing [KT]

fire.JPG

Fire pit with fire.
The wild rice parcher sits on rails, to the right.

Happy Thanksgiving Weekend! A special post today courtesy of Gordon in Minnesota about real wild rice. Real American food! Makes me think of maple syrup for some reason. Though I normally would not think of eating them together.

This is not wild rice that comes from some big conglomerate. And the original method of harvesting and processing is also described. Not so different from the process Gordon is familiar with. UPDATE: More fire added below.

Harvesting Wild Rice out on Rice Lake, White Earth Minnesota. Ojibwe style!!

Processing wild rice by hand in Ojibwe tradition near the shores of Mille Lacs Lake.

Back to the photos from Gordon. UPDATE: Videos shot by Gorden added.

I visited the DeWandeler family plant in Ponsford, MN. It's bigger and more mechanized than the one I learned on, but I recognize all of the equipment and I could finish rice with it.

The parcher that the DeWandelers use is about 140 years old, from an old locomotive boiler. It was used as the Ponsford community parcher for many years before the family acquired it. They have since added another parcher to increase their processing capacity. Their company is Lake Region Wild Rice.

I have attached some pictures provided by Jeannette DeWandeler. One picture shows green rice after it's been cleaned. It needs to dry a day or so before parching.

greenrice.JPG

Loading wood into the parcher:

Parcher in operation.

parching.JPG

A look inside the 140 year old wild rice parcher at the DeWandeler plant in Ponsford, MN. Shot in the fall of 2018.

Dumping rice out of the parcher to cool. I like that it goes into wood instead of plastic.

Rice resting after parching.

afterparching.JPG

Thresher. Note air goes in, and out.

thresher.JPG

I think it is interesting that the grain is parched before it is threshed. This machine looks more efficient than stomping on the grains, then winnowing them in the wind.

The sorter. This is a family operation.

sorter.JPG

Paddy Rice - the bad stuff

These are various packages of wild rice on a grocery shelf in Minnesota, where folks should know better. All of these are cultivated paddy rice, which does not taste or cook like the real thing. It's not really even cheaper.

paddyrice.jpg

Cooking with Wild Rice

Up top are wild rice from two different processors. The right bowl shows whole grain rice cooked in ham broth. The middle is uncooked whole grain wild rice. The left bowl has uncooked soup, or broken wild rice. And in the middle is acorn squash stuffed with the ham broth wild rice and ham, of course.

wildricenum.jpg

The stuffed squash looks great.

Besides ham and squash, what foods do you think go with wild rice? Do you have a favorite recipe to share?

Gardens of The Horde

Did you cook anything from the garden for Thanksgiving?

If you would like to send information and/or photos for the Saturday Gardening Thread, the address is:

ktinthegarden
at g mail dot com

Include your nic unless you want to remain a lurker.

Posted by: Open Blogger at 01:13 PM




Comments

(Jump to bottom of page)

1 Nice! I didn't know such things about wild rice. Thanks.

Posted by: Tonypete at November 30, 2019 01:16 PM (Y4EXg)

2 Been ricing with my BIL's on the range in MN. Got canoes full. My BIL has a similar thresher, parcher op. We look forward to getting a shipment every year from my SIL. Yummy.

Posted by: Cannibal Bob at November 30, 2019 01:19 PM (VqhL9)

3 Had our own green beans (cooked in butter) and Yukon Gold potatoes.

Posted by: Hall Dall MD at November 30, 2019 01:19 PM (KDTOE)

4 No gardening today unless one counts the planting of the Christmas bulbs on the bushes.

I love me some good rice - alas, I do keto and rice is the worst for carbs - about 40 g per cup.

Posted by: Tonypete at November 30, 2019 01:20 PM (Y4EXg)

5 I like my rice like I like my women, sticky and white.

Posted by: Puddin Head at November 30, 2019 01:20 PM (QZCjk)

6 Very interesting post. Now I have to make some squash and wild rice!

Posted by: KungPow at November 30, 2019 01:24 PM (DcPfA)

7 I like my rice like I like my women, sticky and white.
Posted by: Puddin Head

---

No dirty rice reference Puddin Head? I'm disappointed.

Posted by: Tonypete at November 30, 2019 01:25 PM (Y4EXg)

8 All I harvest is leaves, 4 more piles out back to go chop up imminently. Thinking of digging up my chives, maybe oregano and putting them in my mini greenhouse. The few weeds sprouting are doing well if the peppers didn't get that real cold spell think they would do still be growing.

Posted by: Skip at November 30, 2019 01:26 PM (ZCEU2)

9 Lake Region Wild Rice is the company of the family in the post. You can look up their web page to order, and also they have a Facebook page.

lrwildrice at tripod.com

I usually buy soup rice, because it's 1/3 the price, and it cooks and tastes the same. It's just not as pretty.

Posted by: Gordon at November 30, 2019 01:28 PM (d9ptO)

10 For some reason, I think of mushrooms when I think of wild rice. Wild rice has an interesting texture.

Though I'm not sure now if I've had the "real thing".

Posted by: KTbarthedoor at November 30, 2019 01:29 PM (BVQ+1)

11 7 I like my rice like I like my women, sticky and white.
Posted by: Puddin Head

and for a minute

Posted by: REDACTED at November 30, 2019 01:31 PM (rpxSz)

12 Garden and yard are snow covered. When it melts a bit I have a tree-trimmer coming in to give an estimate to take down 2 standing large dead elms. The one has got to be taken down so it does not smash my horse trailer or the shed when it falls. Trailer is in the shop so this month is a good time to gitRdone, one less thing to move for trimmer to be able to do their thing.

Posted by: PaleRider is simply irredeemable at November 30, 2019 01:33 PM (n4y+3)

13 Glad I stopped by the Gardening thread.

I put porcini mushrooms and pine nuts in my wild rice.

Posted by: Ben Had at November 30, 2019 01:35 PM (Vperb)

14 Tonypete, my wife says that wild rice is the only rice that doesn't raise her blood sugar. She's careful on the portion, but it doesn't make it fly like white or brown rice does.

Paddy rice is rice that was taken from wild sources, and hybridized to grow in rice paddies. It is harvested commercially the same as white rice. This is the black stuff you see in Uncle Ben's and other mixes. Because the harvesting gets all the rice at once, it does not cook like wild rice does.

Real wild rice cooks in 30 minutes. Paddy rice cooks in hours.

Posted by: Gordon at November 30, 2019 01:35 PM (d9ptO)

15 I will show these videos to my GF. When she was little she helped winnow rice and millet, but it was white rice and it was a different process.

Posted by: Kindltot at November 30, 2019 01:37 PM (1glZx)

16 Posted by: PaleRider is simply irredeemable at November 30, 2019 01:33 PM (n4y+3)

I love cutting down trees

especially challenging ones

Posted by: REDACTED at November 30, 2019 01:38 PM (rpxSz)

17
I'm laying in red brick palisades with random spacing between bricks around each of the five Rose of Sharon shrubs that we planted between our driveway and that of our neighbors. Two down, with three to go. I hope to get this done by dusk as tomorrow we are promised rain all day (3/4"). A bag of hardwood mulch goes around each shrub and the metric shit-ton of Germanic iris rhizomes that I dug up over the past three weekends will largely be planted ou

that we planted between our driveway and those of our beighbors

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at November 30, 2019 01:40 PM (pNxlR)

18 I put porcini mushrooms and pine nuts in my wild rice.
Posted by: Ben Had at November 30, 2019 01:35 PM (Vperb)

Mrs REDACTED just bought a huge bag of dried porcinis in NYC

they are superb

btw , I ask her if she knew a dealer named Holmes

nope

Posted by: REDACTED at November 30, 2019 01:40 PM (rpxSz)

19 Gordon at November 30, 2019 01:28 PM

Thanks, Gordon. So interesting. Good tip on the soup rice.

Do you have any other cooking tips?

Posted by: KTbarthedoor at November 30, 2019 01:41 PM (BVQ+1)

20 All of these are cultivated paddy rice, which does not taste or cook like the real thing.

Sure, blame the Irish.

Posted by: Bert G at November 30, 2019 01:41 PM (OMsf+)

21
Awww,FML

.... largely be planted out side the ramparts. This us to ve able to dort out the colors over the next two years. .

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at November 30, 2019 01:42 PM (pNxlR)

22 Sadly I don't think I can afford to bring you all the way from New York Redacted. I replaced the pole saw chain so it actually cuts and have been getting into removing dead branches and took down a few little dead trees, largest diameter 9 inches, myself with the wee 14 inch electric chainsaw but I'll pay a pro for the big job.

Posted by: PaleRider is simply irredeemable at November 30, 2019 01:43 PM (n4y+3)

23 REDACTED, Thanks for asking.

I know you will definitely enjoy those mushrooms.

Posted by: Ben Had at November 30, 2019 01:43 PM (Vperb)

24
Oh, eff off. ... sort out the iris' colors over the next two to three years.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at November 30, 2019 01:43 PM (pNxlR)

25 Gordon at November 30, 2019 01:35 PM

Those are distinctive differences between real wild rice and paddy wild rice. Wonder what they hybridized it with?

Posted by: KTbarthedoor at November 30, 2019 01:44 PM (BVQ+1)

26
Cold here, but no wind, which is a blessing.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at November 30, 2019 01:45 PM (pNxlR)

27
See all y'all after dusk.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at November 30, 2019 01:46 PM (pNxlR)

28 I gotta find some of the real stuff. I looked it up. A cup of wild rice is 35 carbs. White and brown rice is 45 carbs.

The idea of wild rice and good winter squash sounds great.

Posted by: JTB at November 30, 2019 01:46 PM (bmdz3)

29 16 Posted by: PaleRider is simply irredeemable at November 30, 2019 01:33 PM (n4y+3)

I love cutting down trees

especially challenging ones
Posted by: REDACTED at November 30, 2019 01:38 PM (rpxSz)

Including happy little trees?

--Bob Ross

Posted by: m at November 30, 2019 01:46 PM (55d/e)

30 21
.... largely be planted out side the ramparts. This us to ve able to dort out the colors over the next two years. .
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at November 30, 2019 01:42 PM (pNxlR)

I think this version of your free verse is the best.

Posted by: m at November 30, 2019 01:48 PM (55d/e)

31 I like wild rice once in a while. It has a strong flavor compared to white rice, so doesn't 'go' with the same foods.

Imo, it's best with elk or venison main courses and roasted root vegetables, most types of squash.

Posted by: JQ at November 30, 2019 01:48 PM (gP/Z3)

32 14 Tonypete, my wife says that wild rice is the only rice that doesn't raise her blood sugar. She's careful on the portion, but it doesn't make it fly like white or brown rice does.

Posted by: Gordon

---

Gordon - thanks! I'll look into it.

Posted by: Tonypete at November 30, 2019 01:51 PM (Y4EXg)

33 Poinsettia update: It now has one entirely-red leaf! Another is starting to turn color.

Wonder if it will be "fully bloomed" by Christmas?

Posted by: JQ at November 30, 2019 01:51 PM (gP/Z3)

34 When I cook it, I put about 1/3 the amount I want to wind up with in a pan. Usually you need to rinse it pretty thoroughly, until the water is clear. Then I top it with broth (of any kind) or one can use bouillon. I usually have the liquid about 3/4 of an inch over the rice, but other folks measure, and it's 3 cups liquid to 1 cup rice.

Put it on to boil. When it does, turn it down to a good simmer. After 20 minutes or so, the liquid is down to bubbling out channels in the rice. Turn it off and cover. Let sit for 10 minutes.

To cook paddy rice, get out a calendar....

I've never done a fish broth. That might be interesting.

If you go to the lrwildrice at tripod.com site, they have a few recipes.

Posted by: Gordon at November 30, 2019 01:52 PM (d9ptO)

35 "What goes with wild rice?"

Gin.

My mom taught me to add a half cup of gin to the water or broth wild rice is cooked in. If you a teetotaler, throw in seven juniper berries.

Posted by: creeper at November 30, 2019 01:53 PM (VKG+Z)

36 I grew up in ND and the parents couldn't bear to cut down any healthy tree, nor do much if any pruning and probably had no practice taking out dead ones. We are on a sand hill now in Colorado so still can't get wild about taking out trees that would be considered junk in places with decent annual rainfall and rich soil but I've learned to prune the replacement elms, w/o pruning they just go bushy instead of growing up into a tree.

Posted by: PaleRider is simply irredeemable at November 30, 2019 01:54 PM (n4y+3)

37 I have 4 aspen trees that need to come out. Dad planted them and they are just too big and tearing up the sidewalk next to the garage.

Posted by: Infidel at November 30, 2019 01:58 PM (O/X1S)

38 KT, I think part of the difference between paddy rice and real wild rice is in the water (the real stuff comes out of lakes and streams, paddy rice is from a paddy with commercial fertilizers).

I think the difference in cooking time comes in part from the harvesting. As you can see in the video, the person in front uses one of the knocker sticks to pull the rice over the canoe, and then sweeps the heads with the other. Reverse and repeat. With this technique, only the ripe rice falls off into the canoe. The unripe stays on the head, and later the bed is harvested again when it has ripened more. The same bed can be harvested several times.

Doing this is a a real money maker for some of those Native and some sort-of off the grid folks. They sell their harvest to a processor like the DeWandelers, or they process it themselves.

Posted by: Gordon at November 30, 2019 02:00 PM (d9ptO)

39 Damn that wild rice looks good.

I love wild rice, but rarely get a chance to eat it. Next time I may try to seek out authentic Minnesota wild rice!

Posted by: zombie at November 30, 2019 02:01 PM (fK2gX)

40 Good afternoon, garden friends. I am very thankful for all of you! I am putting up the Christmas tree and searching for the Advent wreath. Looking forward to reading/watching the up top information about wild rice, probably while drinking a post tree trimming cocktail this evening.

Posted by: Mrs. Leggy at November 30, 2019 02:03 PM (Vf4Y7)

41 looks like good exercise and an enjoyable time in the boat to collect the rice ... modern tech has spoiled us. Cool to see a thresher in action.


My Mom was inconveniently born on threshing day here at the farm (about 100 years ago), and neighbor lady came to help with the birth. As I recall, the thresher was a big machine, so they would take turns at different farms, and the men would all help the neighbors in turn at each others' farms. The family would host a big dinner for all. Steam engine operated as I recall, but horses played a part ... I have pictures somewhere.

Posted by: illiniwek at November 30, 2019 02:04 PM (Cus5s)

42 Nice! I didn't know such things about wild rice. Thanks.
Posted by: Tonypete

Same here; seconded !

Posted by: JT at November 30, 2019 02:09 PM (arJlL)

43 PaleRider, I don't cut down any tree, unless it is dead. It's hard to get anything to grow out here on the high plains. Pines do OK, Rocky Mountain juniper also. I've planted Elms because they are about the only shade tree that will grow here.

Posted by: Ronster at November 30, 2019 02:09 PM (2RhG0)

44 Not that Natives are ever less than totally holy, peaceful and wise, but as my first wife told me, the Chippewa (Anishinabe) rather ungently pushed the Dakota, Lakota and Nekota Sioux out into North and South Dakota. The Chippewa wanted the wild rice beds for themselves, as it would keep all year long in clay jars.

Posted by: Gordon at November 30, 2019 02:09 PM (d9ptO)

45 Turns out the place where I get my wood carving knives, Pinewood Forge, has a link to a neighbor who does traditional wild rice processing and sales. The price is still about ten bucks a pound.

Posted by: JTB at November 30, 2019 02:11 PM (bmdz3)

46 Have a glug for me, Mrs Leggy !

Posted by: JT at November 30, 2019 02:13 PM (arJlL)

47 Shit tadoo; later, Horde.

Posted by: JT at November 30, 2019 02:14 PM (arJlL)

48 Gordon at November 30, 2019 02:00 PM

That makes sense. Paddy wild rice isn't fully ripe when harvested.

Posted by: KTbarthedoor at November 30, 2019 02:15 PM (BVQ+1)

49 Thanks to KT, as always, for the thread and Gordon for the wild rice information. I knew about the collection method but not the processing. I might have to order some. I can use it as an indulgence.

Posted by: JTB at November 30, 2019 02:17 PM (bmdz3)

50 The Machiners' Song

https://www.youtube.com/watch?v=Pl0zbYh21PY

Posted by: Captain Obvious at November 30, 2019 02:21 PM (3Z6pZ)

51 this guy used a barrel arranged as a parcher, turns it by hand over the fire ... he says the husks come off easily after parching.

https://tinyurl.com/yx36u5tc

Posted by: illiniwek at November 30, 2019 02:21 PM (Cus5s)

52 Fire pit with fire.

---------

Aha. Now I know what I've been doing wrong.

*scratches out note to self*

Posted by: Cicero (@cicero) at November 30, 2019 02:29 PM (XVuno)

53 Cooking isn't on my agenda for another day or two.

It snowed, so not going to put up Christmas lights yet.

Hmm. Hot toddy?

Posted by: JQ at November 30, 2019 02:34 PM (gP/Z3)

54 so where are the links to buy toe good rice?

Posted by: redc1c4 at November 30, 2019 02:37 PM (NbXNA)

55 redc1c4--

lrwildrice.tripod.com/

Posted by: JQ at November 30, 2019 02:40 PM (gP/Z3)

56 I just made a wild rice soup using leftovers. One turkey and the other ham. Both taste great and the wild rice is perfect. The earthiness of mushrooms is perfect work the rice.

Posted by: Fisher at November 30, 2019 02:47 PM (reTDz)

57
so where are the links to buy toe good rice?


Posted by: redc1c4 at November 30, 2019 02:37 PM (NbXNA)

---
never mind... found them when i took the time to read the comments...

#DOH!

Posted by: redc1c4 at November 30, 2019 02:48 PM (NbXNA)

58 I watched a documentary where a section of India had been losing their rice crop to prolong flooding ( longer than usual and enough to kill the crop) . Anyway the evil white people had genetically created a rice strain that could sustain being underwater for that prolong period of time. As you probably could guess, they refused to use a GMO and would rather starve. Evil white people being the evil people they are decided to create a strain the old fashioned way to satisfy the demand of no GMO. It took a long time but it was done and everybody lived happily ever after.

Posted by: Easy Andy at November 30, 2019 02:55 PM (2DOZq)

59 I buy Lundberg wild rice from the store. I'll order 2 pounds from Lake Region Wild Rice to compare cooking time and flavor.

Wild rice pudding sweetened with maple syrup sounds good.

Posted by: Oggi at November 30, 2019 02:57 PM (Bk5Q+)

60 ...they refused to use a GMO and would rather starve...

*types*
*deletes*

Posted by: JQ at November 30, 2019 03:00 PM (gP/Z3)

61 ...they refused to use a GMO and would rather starve...



*types*

*deletes*
Posted by: JQ at November 30, 2019 03:00 PM (gP/Z3)


there are NGOs that go around the developing world telling farmers and local politicians that GMO crops will make the farmers sterile and ruin the soil on the farms. This goes over well as you could expect.
I have yet to find out why they tell people this but the result is misery, starvation and poverty.

Posted by: Kindltot at November 30, 2019 03:10 PM (1glZx)

62
The popular Jasmine rice is GMO rice developed in the 70s by International Rice Research Institute from Philippines strains. When it first came out my dad refused to eat it. He dubbed it frankenrice.

Posted by: Oggi at November 30, 2019 03:11 PM (Bk5Q+)

63 Maybe one good weekend day's worth of leaf collecting, just the very back to blow out into the chopping up area.

Jasmine rice is good

Posted by: Skip at November 30, 2019 03:34 PM (ZCEU2)

64 If I'd'a known there was going to be fires and machinery, I would have come in for the gardening thread!

Posted by: t-bird at November 30, 2019 03:44 PM (5h/3t)

65 Pheasant stuffed with wild rice is awfully good stuff.

Posted by: I'm Tucker Carlson and I will destroy you at November 30, 2019 04:07 PM (iiT9X)

66 From Idaho's Treasure Valley: We actually haven't had our own Thanksgiving dinner yet - that's tomorrow. On Thanksgiving Day itself, we attended a boardgaming party with friends, who had food brought from a restaurant. When we do our own dinner tomorrow, we'll have our own potatoes and green beans, maybe some of our applesauce or butternut squash. And when I make pot pies with the leftovers, I'll add our carrots and corn.

I'm done with the cold I had, now. I did go out last Saturday afternoon, and do a little slow leaf raking, just to get some fresh air. I was able to do more on Sunday, Monday, and Tuesday. I raked leaves into piles around the bases of trees, hoping to keep them dry - instead we had a windstorm Tuesday night... I'm tempted to post on Nextdoor saying "If you have my leaves, please return them. You're welcome to look through my piles to get yourselves back, and take them home."

This is the week we took care of getting studded tires put on my Honda - just in time for a skiff of snow on Friday (it's melting right off, though).

Indoors, I have a Spathiphyllum that needs its dead leaves trimmed off periodically, so I took care of that.

And we bottled the first hard cider of this year, a batch that we split, and dry-hopped - one half with Liberty, one half with Citra. We also added lactose to both batches (which yeast can't process), because I don't want the hard cider to come out as dry as it's been, I wanted some sweetness left. We'll start the second batch as soon as we clean up the equipment - after that, we have to process more apples.

Posted by: Pat* at November 30, 2019 04:32 PM (2pX/F)

67 "yourselves" should be "your leaves".

Posted by: Pat* at November 30, 2019 04:34 PM (2pX/F)

68 Baked Wild Rice and Chicken Thighs:

This is one of our fav winter comfort food dishes.
I make this in a 5 qt. enameled cast iron dutch oven. I like to use half long grain brown rice and half wild rice or Lundburg Wild Rice Mix for this recipe.

This is a no fuss dish, once it goes in the oven you can relax with an adult beverage.

Heat oven to 375 degrees.

Ingredients:
4-6 bone-in, skin-on chicken thighs
Cup Yellow onion large dice
Cup Celery large dice
1 Cup sliced Crimini mushrooms
Dried or fresh Thyme
3-1/4 cups warm water or warm chicken stock
2 cups long grain wild rice mix
1 tablespoon cooking oil
1 tablespoon butter

Method:

1.-Pat chicken thighs dry with a paper towel, sprinkle each with salt, pepper and a big pinch of dried or fresh thyme leaves.
2.-Bring cooking oil in Dutch oven to medium-high heat and brown the chicken thighs until nicely brown on all sides. Transfer to a plate.
3.-Turn the burner to medium and scrape the brown bits loose, add the butter, the onions and celery. Saute over medium heat until just transparent 3-5 minutes.
4.-Add rice and stir for 2-3 minutes to coat the rice with the oil and butter.Turn off the burner.
5.-Add warm water or stock and gently scrape the bottom well. Place the chicken thighs and any juices from the plate on top of the rice mixture.
6.-Layer mushrooms over the top of the chicken.
7.-Cover and bake for 45-50 minutes.
8.-Remove from oven and let sit covered for 5 minutes before serving. Plate the thighs and fluff the rice.

Posted by: Shanks for the memory at November 30, 2019 04:52 PM (TdCQk)

69 Note: the handler couldn't parse the 1/2 sign;

1/2 cup onion diced large
1/2 cup celery diced large

Posted by: Shanks for the memory at November 30, 2019 04:55 PM (TdCQk)

70 Shanks for the memory at November 30, 2019 04:52 PM
Thanks for the recipe. Sounds great.

Posted by: KT at November 30, 2019 05:01 PM (BVQ+1)

71 Pat* at November 30, 2019 04:32 PM
Wonderful report. Thanks.

Posted by: KT at November 30, 2019 05:04 PM (BVQ+1)

72 This is about as Minnesota as it gets.


Wild Rice Hot Dish Just Like Grandma Annette Made

1 pound of wild rice, cooked, preferably in broth
3 celery stalks, chopped
Half a medium onion, chopped
3 cloves of garlic, minced
One pound of cooked, shredded chicken (or beef, or pork, or lamb)
One can cream of chicken or celery soup and four ounces of water
One teaspoon salt
One half teaspoon pepper
One pound of frozen tater tots

Preheat the oven to 375. Saute the celery and onion until tender. Add the garlic for the last 45 seconds. Mix this in with the cooked wild rice, salt and pepper, and the cooked chicken. Put this mixture in an appropriately sized baking dish. Stir in the soup concentrate and water. Level it all off, then cover the top with a single layer of tater tots. Bake uncovered for 50 minutes or until the tots are golden brown.

Posted by: Gordon at November 30, 2019 05:44 PM (d9ptO)

73 I need to give wild rice another try. (I always associated it with fish stick dinners as a kid.) It's been decades since I've had wild rice. Putting it on the grocery list now.

Posted by: Cumberland Astro at November 30, 2019 08:58 PM (d9Cw3)

74 While I like wild rice, the sheer expense of it means that it is only going to be an occasional gourmet treat (until I find a cheaper source.) If anybody thinks $10/lb is high, check out what the "health food" stores charge. >eek<

Posted by: The Last To Post at December 01, 2019 12:43 AM (s3N4Q)

(Jump to top of page)






Processing 0.01, elapsed 0.0117 seconds.
15 queries taking 0.0037 seconds, 83 records returned.
Page size 60 kb.
Powered by Minx 0.7 alpha.



MuNuvians
MeeNuvians
Polls! Polls! Polls!
Frequently Asked Questions
The (Almost) Complete Paul Anka Integrity Kick
Top Top Tens
Greatest Hitjobs

The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
News/Chat