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In a good year, just a few hours of ricing yields a full canoe of wild rice. (Amy Thielen / For the Enterprise)

Recipe-phile: Wood-parched wild rice is autumn's coup de maître

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We just got our wild rice back from the parcher, a plump 70-pound bag of fresh new-crop wild rice, hand-harvested by canoe from the creek just below our house.

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Not by me, though - I went ricing once and that was enough. Tiny albino spiders skittering up your arms, miniscule worms inching their way into your socks ...

No, thank you. I'll stick to eating it.

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