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While marinade steeps, make the steamed cabbage:.

Once restricted to the rich for its nutritional profile and strong flavor, it's now used to make all kinds of rich-tasting rice dishes.A whole-grain basmati variant called.

is a trademarked invention of a family farm in California; devotees say it reminds them of hot roasted peanuts.. Wild (and "wild") rice.sold in most American markets is neither wild (it's all cultivated these days) nor technically rice.It is a grass from the genus Zizania that grows in similar wet habitats as Oryza.

Since it retains its bran and germ, you can treat it like whole-grain rice, though it can take even longer to cook.Better yet, treat it like pasta, boiled in a large pot of salted water and drained when al dente..

Native peoples in the North American Great Lakes did once forage for varieties of indigenous rice, and some have continued the tradition to this day.

The rice, called manoomin in the language of the Ojibwe people, was often dried over smoky fires that contributed to its full bodied flavor.What do beets taste like?.

There are two varieties of beets — red and golden yellow.Red beets, which are prized for their vibrant hue, have an earthy, slightly bitter flavor, whereas golden beets have a softer, sweeter flavor.. What is lox?.

Lox is salmon — typically cut from the fatty belly — that has been cured in salt.It’s a staple in New York’s Jewish community, and its preservation technique dates back to the early 20th century.