Wild Rice Cooking

History, Natural History, Harvesting, and Lore

By Liz Crain

April 30, 2007

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Title

• Wild Rice Cooking

Author

• Susan Carol Hauser

Publisher

• Lyons Press

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The prologue of Wild Rice Cooking is a quiet, thoughtful chronicle of a Minnesotan river-ricing trip that Hauser and her husband took several years back. It was her first time harvesting wild rice, and the catalyst for what later became Wild Rice Cooking.

All of Hauser’s recipes — divided into sections such as soups, stuffings, and side dishes — come “from the kitchen of” friends, family, and regional acquaintances. Her tried-and-true recipes range from wild-rice muffins to a risotto made with morels and chicken.

Hauser delves into Great Lakes regional history, native traditions related to wild rice, and the gastronomic qualities of river rice versus lake rice. Her rice history and lore range from wild-rice cultivation in the 1950s and 1960s to historic accounts of ricing camps with illustrative black-and-white photos.

With its history, culture, recipes, and personal touches, Wild Rice Cooking is a thoughtful tribute to this deeply American food.

Liz Crain is a writer in Portland, Oregon.