In article >,
Reg > wrote:

> Koko wrote:
>
> > It's the hand harvested natural wild rice from the Minnesota
> > northlands. It even has the date it was harvested hand written on it.
>
> That's the good stuff. Minnesota rules in this department.
>
> Bon appetit.

Reg, when you cook it, do you do it as you would white rice; i.e., all
the water is absorbed? Or do you boil it in a large quantity of water
and drain it before use? I'm from the Boil The Hell Out of It School of
Wild Rice Prep. Then I drain it. I use seasoned water (bouillon or soy
sauce). The Good Stuff cooks faster than the black stuff most readily
seen in supermarkets.
--
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