"wild rice" news and stories

• Is the James Beard Foundation giving L.A. the cold shoulder, or what?
• Wild rice is harvested in the fall -- but it makes great spring eating, too.
• In L.A., Hatfield's restaurant is the real McCoy. (As in genuinely good.)
• The Corner Bakery's oatmeal currant cookies are extra big -- but somehow there's always room for more.

Wild rice, also called "Indian Rice" is the seed of an aquatic grass. Much like whole grains, it contains protein and is high in many vital minerals.

Wild rice looks fancy -- its wonderful texture and color make it a food fit for celebrations, traditionally used for holidays -- and often has a price to match.

It takes about 20 to 30 minutes longer to cook compared to short-grain brown rice, and some of the kernels will break open and "butterfly" when it's ready to eat. Keep an eye out when it's on the stovetop -- it typically needs more cooking water than most package instructions indicate, so have an extra cup handy.

I would never dream of letting the leftovers spoil or go to waste. Cooked wild rice reheats well with a little broth or water, but I like to re-purpose extra rice in recipes such as these waffles.

Find the Skinny Chef's recipe for Wild Rice Waffles after the jump.

For years, the "Tofurkey" seemed like some sort of make-believe food item and I pictured blocks of tofu stuck together and carved into a giant turkey shape. This particular mental image was smashed the day I first spotted an actual Tofurkey at the market. The product is a 100% vegan roast made out of tofu and vital wheat gluten (this is the combination, with seasonings, is known as "Tofurkey"), stuffed with a brown rice stuffing and accompanied by a side of "giblet and mushroom gravy," which contains more Tofurkey, mushrooms and a variety of seasonings, oils and thickeners.

I decided that I'd give it a try and see what it was like. After all - how bad could it be?