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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Wild Rice Crackers

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Wild rice flour crackers recipe I’ve been wanting a simple, wild-inspired cracker I can make to serve at events that’s portable, made from 100% wild rice or another indigenous grain, and most of all, is a snap to put together and doesn’t involve rolling out glutinous dough or using a pasta roller. I used to make a sort of Japanese inspired wild rice flour cracker that puffed like a pork rind, but, unfortunately they need a deep fryer and are only good for 24 hours–too much buy-in for a simple component of a tasting.

While I was packing up food for my recent trip to South Dakota to harvest prairie turnips, I remembered a recipe in my friend Sean Sherman’s book for amaranth crackers that were made from a baked or even dehydrated paste of a cooked mash of amaranth flour. Before I left, I mocked up a version with the last of my White Earth wild rice flour, and, wouldn’t you know it, they came out spot-on. Crisp and toasty, with a deep wild rice flavor, they hold for a few days, and can be refreshed the day of serving by gently toasting in a warm oven. They’re the perfect sort of nibble to serve with dips and portable things I like to bring with on plant walks and foraging outings.

They couldn’t be easier to make, and, while I used wild rice flour, you could probably use a lot of different grains that can be cooked into a thick mash. No rolling, no leavening, none of that. After the paste is made and cooled, you take little teaspoon (or larger) scoops, roll them into balls or otherwise form them, press them down flat, and bake in a low oven until crisp—that’s it. You can add herbs and other seasonings too, but I kind of like them as they are, keeping them a vehicle and relying on whatever will go on them to provide extra flavors.

Wild rice flour crackers recipe

Wild rice flour crackers recipe
Print Recipe
5 from 1 vote

Wild Rice Crackers

Small crackers made from wild rice flour. Makes 30 + small crackers.
Prep Time5 mins
Cook Time10 mins
Cooling time1 hr
Course: Appetizer, Snack
Cuisine: Native American
Keyword: Wild Rice Flour
Servings: 8

Ingredients

  • 1 cup wild rice flour
  • 3 cups water
  • ½ teaspoon kosher salt
  • 2 Tablespoons oil such as sunflower

Instructions

  • Bring the water and salt to a boil, then whisk in the wild rice flour and cook, stirring with a spatula until it forms a thick paste.
  • Whisk in the oil. Allow the mixture to cool, covered.
  • Using a silicone baking mat, roll out teaspoon sized portions of the crackers, flatten into disks, and bake at 300 for 45 minutes, or until crisp and cooked.
  • Cool the crackers, then store in an air tight container.
  • The crackers can be refreshed by gently toasting in a low oven if needed, but should keep for a few days.

Related

Previous Post: « Minestrella: Italian Stew of Many Greens
Next Post: Kernza Salad with Butternuts and Hedgehog Mushrooms »

Reader Interactions

Comments

  1. Foster Cole

    September 10, 2020 at 4:07 pm

    We are thinking about making this recipe with Kernza flour. If you were using 1 cup of Kernza instead of wild rice, would you use the same amount of water?

    Reply
    • Alan Bergo

      September 10, 2020 at 4:34 pm

      Hey there. First, good on you for using Kernza, where the heck did you get some?? have a 10 lb bag in the freezer for when I have a craving. Anyway, yes, you’ll be fine. This is basically dehydrated polenta crackers, once you feel the consistency of the dough, you’ll understand you can make these from all kinds of things. You’ll be fine using the same proportions. A

      Reply

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Alan Bergo
Milkweed buds are the second-best edible part of t Milkweed buds are the second-best edible part of the plant, besides the pods in my opinion. They need to be cooked to be edible. 

I only pick from common milkweed in areas where there’s very large colonies. 

I leave some buds to flower on each plant, I also avoid any tops that have insects or monarch caterpillars. Plenty of food to go around. 

#milkweedisafoodplant #foraging #milkweedbuds #asclepiassyriaca
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
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