In article >, sf wrote:

> On Sun, 11 Feb 2007 20:15:58 -0600, Omelet >
> wrote:
>
> >I mix wild rice with brown rice and cook with stock.
> >It has a delightful nutty flavor and a pleasant texture.
>
>
> Both have a nutty flavor (although different), so wild and brown makes
> a lot of sense since both take more time to cook than white.
>
> I will try that sometime. Thanks.

With that wonderful Asian market in Austin, I get brown and various
types of red and black rices.

Since dad and I don't eat other grains for the most part, I've been
seriously exploring rice.

It's been an adventure and a learning experience, but I have yet to find
one that tasted bad. ;-)

But, I understand that everyone's tastes vary so I can respect that.

Dad refuses to eat "polished" white rice of any kind, so I've had to
explore the others!

It's turned out to be an excellent fiber source too, if you know what I
mean... <G>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson