Minnesota's wild rice harvest is on right now, and food writer Beth Dooley has been busy harvesting some of the state's native grain just this week.
The regular Appetites contributor joined All Things Considered host Tom Crann to talk about the differences between natural and cultivated wild rice, and why hand harvested wild rice is so much more expensive.
Use the audio player above to hear their conversation.
Grow the Future of Public Media
MPR News is supported by Members. Gifts from individuals power everything you find here. Make a gift of any amount today to become a Member!
Recipe: Wild rice salad with pecans and craisins, in maple mustard vinaigrette
Courtesy of Beth Dooley
Serves 4 to 6
2 cups cooked wild rice (see below)
1 bunch green onion, white part only, chopped
1 small tart apple, chopped
1/4 cup dried cranberries (craisins)
1/4 cup toasted pecans or hazelnuts
2 tablespoons apple cider
2 tablespoons maple syrup
2 tablespoons nut or vegetable oil
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
In a medium bowl, toss together the rice, onion, apple, craisins, and pecans. In a small bowl, whisk together the cider, syrup, oil, and mustard. Season with salt and freshly ground black pepper to taste.
To cook hand harvested real wild rice: For 2 cup of cooked rice, put 1 cup of raw wild rice into a colander and rinse under cold running water until the water runs clear. Turn into a deep saucepan. Add enough cold water to cover the rice by 4 inches. Set over high heat, bring to a boil, reduce the heat and simmer the rice until the grains begin to open, about 15 to 20 minutes. Taste and continue cooking if necessary. Drain and continue with the recipe.