Tashia Hart

Making Puffed Wild Rice (and Donuts)

/ mariezhuikov / 16 Comments
A hearty bowl of puffed wild rice.

Wild rice, the kind of rice native to the Great Lakes and other parts of North America, is not only delicious in soups and other dishes, it makes a great and healthy snack.

A few years ago, I was gifted a copy of The Good Berry Cookbook by Tashia Hart. The author is a member of the Red Lake Anishinaabe (northern Minnesota) and she’s a culinary ethnobotanist, artist, photographer, writer, and cook. The book is more than a cookbook. It’s everything you ever wanted to know about wild rice.

A wild rice triple chocolate donut. Doesn’t it look tasty?

I’ve made several recipes from the book, notably, one for wild rice chocolate donuts (Triple Chocolate Donuts). As someone who’s always on the lookout for alternatives to wheat and corn, I was attracted by this recipe. They turned out looking great but were a bit gritty. Maybe I didn’t grind the rice into flour as fine as I should have. Since then, I’ve found other wheat- and corn-free recipes I like better.

This weekend, I went to a Harvest Festival in Duluth, which features produce from local farmers and artisans. One booth offered puffed wild rice in several flavors (for instance, cheese pizza!) I tried a sample of salted rice puffs. They were very good. Done this way, the wild rice tastes almost like popcorn, but with a richer, nuttier flavor. I would have bought some, but the vendor used popcorn salt, which usually contains cornstarch, so I passed.

Seeing the puffed wild rice reminded me that the Good Berry cookbook had a recipe for it, so when I returned home, I made some. It requires wild rice that has been picked and parched in a traditional manner. This makes it a lighter color (dull brown) versus the paddy-grown wild rice, which is dark and shiny.

All you do is heat a few inches of oil (I used canola) in a pan at a high temperature. I used setting 7 out of 9 on my stovetop. Wait until the oil is good and hot, then place a small amount of wild rice in a sieve (2-3 tablespoons) and lower it into the oil. It should puff up quickly if the oil is hot enough. Then spread the rice on a plate lined with paper towels to drain. I seasoned mine with sea salt (which usually contains no cornstarch).

If you’ve ever had puffed wheat cereal, you’ll recognize puffed wild rice, although the rice kernels are smaller and skinnier. It tasted great!

Marie tries her hand at harvesting wild rice, St. Louis River, MN.

Russ has developed the habit of eating popcorn in the evenings, which is sort of torture for me because I can’t have it. (Do you think he’s doing this on purpose??) Now, I have an alternative.

Tashia also offers a recipe for wild rice chocolates. Basically, you take the puffed wild rice and pour melted chocolate chips over them. I have some leftover puffed wild rice. That’s next on my list!

For a story about my “immersive” experience harvesting wild rice, visit this link.

Update: 9/10/25

I made the puffed wild rice chocolates. Very good! The recipe calls for making them in a flat sheet, but I chose to clump them instead. They taste rather like a Nestle crunch bar.

Bog Beauty

/ mariezhuikov / 14 Comments

Bogs get a bad rap. People tend to think they’re just a waste of good land. However, they have a unique beauty, especially when frosted with winter.

This is my favorite bog that I often visit in northern Minnesota. I’ve written about it before. (See Bog Wonder). I recently finished reading “The Good Berry Cookbook” by Tashia Hart. It’s much more than recipes about wild rice. She also describes her relationship to plants and the importance of Manoomin (wild rice) to her Native culture.

One funny story she shared was about spending an hour admiring plants (orchids, Labrador tea, pitcher plants, etc.) in a bog. A car pulled up on the dirt road near the bog and parked. A woman emerged and then, “squinted at me, and began to shout, ‘What are you doing out there!’ It came across as less a question about what I was doing and more a question about my character. ‘Looking at flowers!’ I replied, still crouched low. She stood there for a bit, hands on hips, obviously disturbed, then shook her head and flailed her arms as she stomped back to her vehicle and drove away.”

Tashia mentions that one must be careful not to sink into bogs. Perhaps the woman was concerned for her safety. But Tashia felt safe there. Moose walk on the floating plant masses and seem to do fine. But to be safe, she recommends bringing a friend along.

She offers a recipe for Swamp Tea, made with the Labrador tea plant. I think those reddish masses in my photo are dried up Labrador tea plants. The tea is supposed to lift anxieties and aid creativity.

Sounds good to me. Next time I’m at “my” bog, think I’ll put on my rubber boots or snowshoes, grab Russ, and meander out there to gather some tea leaves. We’ll see if anyone stops and yells at us.