wild rice

 Wild rice is one of the main grains local to North America, and certainly its generally misconstrued. It isn't legitimately identified with Asian rice. Furthermore, the dark rice you see in endless Thanksgiving stuffing plans each fall is a faker. Here in northern Minnesota, at the focal point of the hereditary hold of wild-rice seedstock, where it develops normally in lakes and rivulets, we call that dark stuff by its appropriate name: paddy rice. During the 1960s, the University of Minnesota started training wild rice. They planted it in lines in overwhelmed paddies, which they depleted to reap by consolidate like some other field crop. Unexpectedly, paddy-developed rice isn't wild in any way. 

Genuine wild rice fluctuates fit as a fiddle and shading from lake to lake, yet once cooked, it is in every case some shade of iridescent smooth earthy colored—the shade of tea spilled onto a saucer. It twists into free curls that pop carefully between your teeth. It tastes the manner in which a morning pit fire smells: of seething wood coals and lake mist at sunrise.

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