Breakfast Wild Rice
For a hearty breakfast, serve steaming wild rice topped with toasted pecans, maple syrup, milk or half-and-half, and a pat of melty butter. The recipe comes from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.
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Minnesota chef Amy Thielen cooks with truly wild rice harvested from local lakes (as opposed to the cultivated wild rice sold at supermarkets). It has a smokier flavor and lighter texture, but either will work in her recipes. Keep in mind that farmed varieties take longer to cook; follow package directions. You can buy natural wild rice online; search for "Minnesota wild rice" and avoid anything labeled cultivated. Because it's hand-processed, natural wild rice needs extra TLC. Rinse the rice under running water in a sieve, swishing the rice with your hand until the water runs clear. Transfer the rice to a saucepan and add water to cover. Pour off any black bits or floating kernels, and pour the rice back into the sieve to drain.