Wild and Wonderful Wild Rice

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

A whole book of recipes for wild rice, that rare and costly grain whose
mere presence on a restaurant menu says “expensive”? The 48 recipes
in this collection demonstrate just how versatile this deliciously
textured, nutty-tasting gourmet treat can be. And it isn’t all that
expensive or rare. Its reconstituted yield is greater than that of
regular rice, and it can be found in larger supermarkets and specialty
stores. Wild rice grows naturally in Manitoba, Saskatchewan, and
Ontario, and is grown commercially in the United States.

The authors cook at fishing and hunting lodges in northern Manitoba,
where this native product is a natural choice for inclusion in their
menus. The recipes cover the culinary gamut: mouthwatering breakfast,
lunch, and dinner main dishes; soups, salads, and casseroles; breads,
muffins, and even two recipes for rice pudding. Most yield 4 to 6 or 6
to 8 servings. Easy step-by-step methods and widely available
ingredients make them perfect for everyday family meals as well as
special occasions. This little recipe book is in a convenient lie-flat
saddleback format, and very reasonably priced.