Wild Rice: An Essential Guide to Cooking, History, and Harvesting

Did you know that North America only has one native grain? Zizania palustris, known as mahnomen, the good berry, or simply wild rice, first emerged in the Great Lakes area, and while it has fallen out of fashion, this book is here to demystify this native grain, all its varieties, and how to best use it in your cooking. From simple soups to gourmet to even large party dishes, you can learn of over 50 ways to work this native grain into your cooking. Fresh, delectable, and traditional, find out today how you can improve your diet with this healthy wild rice!

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