Recipes
Pastry
Bread
Wild rice and carrot tea bread

Wild rice and carrot tea bread

Bread

I found this odd-sounding quick bread in the Lundeberg Rice archives. I haven't cooked wild rice in years, but was intrigued by the texture it could add to an otherwise simple carrot loaf. I played with the spices slightly, and if you prefer a loaf with less texture, you could certainly pulse the cooked rice slightly in a food processor before adding it to the dry ingredients. The results are weird and wonderful: toothsome and sweet and striking-looking.