By JANET K. KEELER

© St. Petersburg Times,
published October 3, 2001

deconstructing
explanations from the inside out

wild rice

Want to hear something wild? Wild rice is not really rice at all but rather the seeds of a marsh grass (Zizania aquatica) native to the northern Great Lakes region of the United States. In addition to large commercial operations, wild rice is harvested in boats by local American Indians in Minnesota. Wild rice is now grown in other parts of the Midwest, California and Canada.

Cooked wild rice has a nutty flavor and a chewy texture. It is a cozy companion to game or wild mushrooms, each playing off the other's earthy tastes. You can buy wild rice plain or paired with long-grain rice in boxed mixes.

Wild rice may be substituted for white or brown rice in most recipes, but it does take longer to cook than white and is firmer. (White rice takes 20 to 25 minutes to cook compared to 45 minutes to an hour for wild rice. Brown rice cooks in 45 minutes or more, too. Wild rice is also cooked in more water than brown and white rice.)

Wild rice is almost black, and the narrow grains are pointed on both ends. Like dried beans, the grains should be cleaned well to remove debris. Place rice in a bowl and cover with cold water. Stir a few times and debris will float to the surface; pour off water.

constant comment

"The second day of a diet is always easier than the first. By the second day, you're off it." -- Jackie Gleason

cooking class

Flour can act like a sponge and soak up moisture from the atmosphere, so be prepared to alter bread recipes on humid days (and that's at lot of the time in Florida). A 6-cup bread dough recipe may need an additional cup. You'll know you need more flour if the dough is too wet and does not come together easily.

this web site cooks

www.peanut-institute.org

Prevention magazine's "Amazing Peanut Butter" diet has given hope to hundreds of weight watchers who had given up peanut butter because of its ample fat content. Peanuts are about 20 percent fat but are loaded with protein, fiber and various vitamins and minerals. You can read all about the peanut butter diet on this site as well as nutrition information, recipes and frequently asked questions about peanuts. (How many pounds of peanuts are consumed in the United States each year? 2.4-billion pounds! About 50 percent is consumed as peanut butter.)

wasabi for wee ones

Every culture has its favorite finger food. Tricycle Press, the children's book division of Ten Speed Press, is initiating a World Snacks series to introduce children to foods from around the world. First Book of Sushi ($6.95) board book features colorful illustrations and rhyming text to inform and charm eaters big and small. A sample: "Miso in my sippy cup, tofu in my bowl. Crab and avocado fill my California roll. I'll take yellowtail hamachi and a red maguro slice. Big big futomake has so many grains of rice!"

dried, sealed, delivered

One of the coolest new products in recent years is dried cranberries, sometimes called Craisins, a name trademarked by Ocean Spray. Add them to bread dough and muffin batter, or use them in sauces, where their natural tartness is offset by luscious, rich liquids. Now Ocean Spray is tempting us again with cherry- and orange-flavored Craisins. We understand orange, a natural pairing with cranberry, but are a bit confused by cherry. Why not just buy dried cherries, which are readily available? We think the orange ones taste better, too. A 6-ounce, resealable pouch is $1.99.

time for guacamole

Many Florida avocado trees are loaded with fruit this time of year, but don't leave them there to ripen. Avocadoes will not ripen until they are picked. It is best to pick or buy them two to three days before you plan to use them and store them at room temperature. To speed up ripening, tuck them into a paper bag with an apple or a banana. Those fruits release a natural gas that helps the avocado mature.

tuna in a pouch

If it's convenience you want, it's convenience you'll get from the new no-drain tuna pouches from Bumble Bee and Starkist. It should be no surprise that you'll also pay for not having to use the can opener and drain off water or oil. A 7-ounce pouch of tuna in a teeny-weeny bit of water is about $2.70 compared to about $1.25 for a 6-ounce can. (Bumble Bee's 7-ounce pouch of tuna packed in oil is about $2.) The chunk white tuna comes out of the pouch in, well, a big flat chunk, and you'll have to work the meat well to break it up for a smooth tuna salad. We suggest working the pouch back and forth before opening it to separate the fish.

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