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FOOD
December 9, 2009
  Total time: About 2 hours, plus cooling time Servings: 4 to 6 Note: Wild rice is the centerpiece of the food, culture, economy and tradition of the Ojibwe people. Every fall, tribal members pole through the tall grasses in canoes, harvesting the rice by hand. With its highly textured, uneven grain, caramel color and nutty smell, true wild rice is wildly different from "paddy" or commercially available rice. "My wife has a thousand and one recipes for it, so I eat it every way," says rice grower Mike Levy.
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FOOD
February 23, 2012 | By Russ Parsons, Los Angeles Times
When cooks travel, they inevitably bring back recipes as souvenirs. A trip to central Italy might mean a wonderfully simple braise of fennel in olive oil. Go to southwest France and come back with pork confit. Visit Tokyo and you find a twist on the savory custard chawan mushi . When I hit the road, I usually seem to come back with pancakes. Several years ago in Mendocino I discovered one of my absolute favorite pancake recipes, from Ole's Swedish Hot Cakes at the Little River Inn. They're rich - 11/2 sticks of butter!
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FOOD
November 18, 2010
Avis Hatheway's wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis' son, Ron. 1/2 pound wild rice Salt 1 bay leaf 2 tablespoons butter, divided 1 onion, diced into 1/4-inch pieces 1 cup diced celery, cut into 1/4-inch pieces (from about 2 ribs) Fresh ground black pepper 1 pound button mushrooms, sliced 1/3 cup dry white wine 1 tablespoon chopped fresh sage, or to taste 1/2 teaspoon (1 clove)
FOOD
November 18, 2010
Avis Hatheway's wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis' son, Ron. 1/2 pound wild rice Salt 1 bay leaf 2 tablespoons butter, divided 1 onion, diced into 1/4-inch pieces 1 cup diced celery, cut into 1/4-inch pieces (from about 2 ribs) Fresh ground black pepper 1 pound button mushrooms, sliced 1/3 cup dry white wine 1 tablespoon chopped fresh sage, or to taste 1/2 teaspoon (1 clove)
FOOD
April 22, 2010
Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale beer, preferably a lager Juice of 1 lemon 5 eggs, divided Salt and pepper 2 teaspoons olive oil, divided, more as needed 2 tablespoons sesame oil, divided, more to taste 1 red onion,...
CALIFORNIA | LOCAL
October 19, 1989
In his essay "Wild Rice Glut Leaves Bitter Taste" (Sept. 16) Bob Secter clearly outlines the tragic demise in Indian participation in an "industry" which has attempted to usurp for profit what for the Chippewa has been their principal staple for centuries. In my book ("Wild Rice and the Ojibway People," Minnesota Historical Society Press, 1988) I trace the role of wild rice in the Indian economy, showing how the fur trade could never have been sustained had not Indians been induced to overproduction of rice as a trade item, enabling trading posts to survive the winters.
FOOD
February 23, 2012 | By Russ Parsons, Los Angeles Times
When cooks travel, they inevitably bring back recipes as souvenirs. A trip to central Italy might mean a wonderfully simple braise of fennel in olive oil. Go to southwest France and come back with pork confit. Visit Tokyo and you find a twist on the savory custard chawan mushi . When I hit the road, I usually seem to come back with pancakes. Several years ago in Mendocino I discovered one of my absolute favorite pancake recipes, from Ole's Swedish Hot Cakes at the Little River Inn. They're rich - 11/2 sticks of butter!
BUSINESS
April 11, 1985 | Associated Press
Ah, the natural, exotic aroma of wild rice as it cooks with freshly bagged duck, pheasant or quail. The only thing, says the Agriculture Department, wild rice "is usually not wild and it's definitely not rice." What then? "Wild rice is really a grain more akin to oats than rice, and most of it is now cultivated in commercial paddies," says a report by the department's Economic Research Service. It's called rice mainly because of appearance, according to Barbara Stucker, an agency rice analyst.
FOOD
November 19, 1992 | ROSE DOSTI
DEAR SOS: Wild rice soup was served at the St. Paul Hotel in St. Paul, Minn. I would appreciate your effort to obtain the recipe. It will be worth it. --RUTH DEAR RUTH: Rich, rich, rich, but good, good, good for a wintry holiday table.
FOOD
November 15, 1990 | BARBARA HANSEN, TIMES STAFF WRITER
For a small and very special Thanksgiving dinner, consider the guinea fowl. This luxury game bird is now being bred in Canada from French stock and shipped weekly to the United States. Pintade Farms of Toronto, which introduced the bird to the New World in 1985, is the largest producer in North America and the only one that brings in French birds for breeding. The French fowl has a larger breast and is more tender and moist, says James R. Hicks, a partner in the enterprise.
FOOD
April 22, 2010
Wild rice sticky puddings with brown sugar and bourbon Total time: About 1 hour Servings: 6 1/2 pound dried figs, chopped finely 1/2 cup bourbon 1/2 teaspoon baking soda 1/4 cup (1/2 stick) melted butter, plus 1 tablespoon butter, divided 1 egg 1 cup light brown sugar, divided, sifted after measuring to remove any lumps 3/4 cup flour 1/2 teaspoon baking powder 1 cup cooked wild rice, cooled and roughly chopped 1/4 cup heavy cream 1. Heat the oven to 350 degrees.
FOOD
April 22, 2010
Wild rice porridge with apricots and pistachios Total time: 15 minutes Servings: 2 2 cups cooked wild rice 1/2 cup heavy cream or half and half, plus more for garnish 1 tablespoon maple syrup 1 tablespoon honey, plus more for drizzling 1/2 cup dried apricots, chopped into small bits 1/2 cup toasted pistachio nuts, roughly chopped In a small saucepan, combine the rice, cream, maple syrup and...
FOOD
April 22, 2010
Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale beer, preferably a lager Juice of 1 lemon 5 eggs, divided Salt and pepper 2 teaspoons olive oil, divided, more as needed 2 tablespoons sesame oil, divided, more to taste 1 red onion,...
FOOD
April 22, 2010 | By Sarah Karnasiewicz, Special to the Los Angeles Times
Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the flavor of the land that fosters it: vegetal and savory, with aromas of water and wood. Those sensory associations — coupled with the fact that it is harvested in early fall — are the likely reasons so many cooks consider wild rice an ingredient to be stuffed inside the holiday bird and forgotten about until the next November.
FOOD
April 22, 2010
Wild rice sources Eden Foods: $1.05 per ounce for a 7-ounce bag. Available at Whole Foods stores throughout Southern California; (888) 424-3336; http://www.edenfoods.com. Native Harvest: 90 cents per ounce, plus shipping for an 8-ounce bag. (888) 274-8318; http://www.nativeharvest.com/catalog. North Bay Trading Co.: 72 cents per ounce, plus shipping for a 1-pound bag. (800) 348-0164; http://www.northbaytrading.com.
FOOD
April 22, 2010
Basic wild rice Total time: About 1 hour Servings: Makes 4 cups cooked rice 1 cup wild rice 4 cups water 1/2 teaspoon salt 1. Rinse the rice: Place the rice into a mesh strainer and quickly run under cold water. 2. In a medium saucepan, combine the rice, water and salt over medium-high heat. Bring the water to a boil, then cover and reduce to a simmer. 3. Cook the rice until most of the water is absorbed and the rice is swollen (some kernels should "butterfly," or split apart to reveal their white pith)
FOOD
November 21, 1991 | MARCIE ROTHMAN, Rothman is a cookbook author
This very easy $5 meal for four uses rice as the economical base for a delicious salad. For a change of flavor, try mixing long-grain rice with California wild rice. Slightly nutty in flavor, wild rice is not true rice but rather the seeds of a Native American aquatic grass. The dish can be embellished with leftover turkey and any favorite vegetables. If your turkey's gone, look for low-priced whole-body California chickens (or legs and thighs) on special for about 59 cents per pound.
FOOD
April 22, 2010
Wild rice cakes with smoked trout Total time: 1 hour, 15 minutes Servings: 4 1 large or two small boiling potatoes, unpeeled (enough for 1 cup mashed) Olive oil 1 onion, chopped (about 2 cups) 3 cloves of garlic, minced (about 1 tablespoon) Salt and pepper 2 cups cooked wild rice 1 egg, lightly beaten 1 tablespoon flour 1/2 teaspoon grated nutmeg 2 green onions, chopped 1/2 pound smoked trout fillets, flaked 1/4 cup sour cream 1 heaping tablespoon prepared horseradish Juice of half a lemon 4 to 5 dashes Tabasco sauce 1 generous tablespoon fresh dill, chopped, plus more for garnish 1. Place the potatoes in a small pot andadd water to cover.
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