Yes, wild rice and Asian rice are quite different. However, I found the posts re Asian rice interesting even though they did not apply to my question. If I understand correctly, wild rice grows in water the entire season. So I would need to have a pond to grow it. Come to think of it, I have heard of wild rice as a cultivated crop in the upper mid-west. I would also need to get raw, unprocessed seed. Under my present circumstances I guess I will not be growing wild rice. Jim

I was hoping Annie would post the wild rice bread recipe Rusty was looking for. Then I remembered that Annie emailed me the recipe. After digging through old emails I found it! At the time Annie posted a beautiful photo and the bread looked great. Here is the recipe along with Annie's comments on the substitutions she made. Later in another post on the forum I believe she said the recipe came from Better Homes and Gardens. Oh - and Rusty - I know it seemed like it was just last year that Annie posted this recipe. Her email is from November 2010. Annie - please correct me if the source is wrong. Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie

I think I would cook the rice....just boil it until done.....and in another pan sautee some celery, green onions short pieces of asparagus ( cook the celery a bit before you add the asparagus....so it's not over done) some carrot buttons for color and mushrooms and a couple of cloves of garlic in butter, add a little chopped fresh rosemary....not a lot it can be assertive....cool both and then mix together before reheating for serving. Of course salt to taste. Linda C

Oh! I get it now. I wasn't trying to put you on the spot. Just trying to answer. My favorite place to buy them in smaller quantities (no more than a pound or two at a time) is whichever local grocery store I'm in, for the sake of convenience. Most often, that's Whole Foods. If there's only white in the bulk bins and I want red, I'll buy it in the package on the shelf, and usually check the verbiage for where it was grown and processed. I like the least handled stuff. OTOH, if I have to drive any distance and search it out, I'd just as soon try Amazon (again, for convenience), and if I don't like what's there, I'll branch out farther online. I'd rather spend five minutes hanging with you guys, and more actually cooking the stuff, than save a dubious dollar (including my gas, depreciation, and time) looking for it cheaper elsewhere. With the kinds of whole grains and seeds you asked about, I don't see a real quality difference between the brands that I've deigned to buy in the first place. With wheat, there is a protein difference, but I still persevere in making bread from the locally available bulk wheat. I have ordered large bags of the high protein wheatberries which I reserve for pizza. That's not so much a quality difference, though, as a crop difference.