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Minnesota's wild rice harvest is on right now, and food writer Beth Dooley has been busy harvesting some of the state's native grain just this week. 

The regular Appetites contributor joined All Things Considered host Tom Crann to talk about the differences between natural and cultivated wild rice, and why hand harvested wild rice is so much more expensive.

Use the audio player above to hear their conversation.


Recipe: Wild rice salad with pecans and craisins, in maple mustard vinaigrette


1 bunch green onion, white part only, chopped


Salt and freshly ground black pepper to taste

In a medium bowl, toss together the rice, onion, apple, craisins, and pecans. In a small bowl, whisk together the cider, syrup, oil, and mustard. Season with salt and freshly ground black pepper to taste. 

To cook hand harvested real wild rice:  For 2 cup of cooked rice, put 1 cup of raw wild rice into a colander and rinse under cold running water until the water runs clear. Turn into a deep saucepan. Add enough cold water to cover the rice by 4 inches. Set over high heat, bring to a boil, reduce the heat and simmer the rice until the grains begin to open, about 15 to 20 minutes. Taste and continue cooking if necessary. Drain and continue with the recipe.

MPR News Staff

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Food writer Beth Dooley joined the show to discuss the harvest and share a recipe for wild rice salad.

Minnesota's wild rice harvest is on right now, and food writer Beth Dooley has been busy harvesting some of the state's native grain just this week.

Appetites: The wild rice harvest is on

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