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Cooking the Rice Bean


Ingredient Spotlight

Last month I wrote about the Rice bean that my customer Daniel Osborn had brought back from Chiapas. My friends at UC Davis were very curious about it but asked how it tasted. The look was so unique I hadn't bothered to find out. Until last night.


Wow. It's really a winner. It actually tastes a little bit like wild rice. It's quick cooking and I think I need to get to Chiapas really soon.

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