Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

10 responses to “Bulrushes and Flyway Fried Rice”

  1. Rhonda

    Creeping Rhizomes–brilliant name for a band! The rice sounds amazing, and I’m glad you didn’t go with the swamp fried rice title…although it also has potential as a great band name.

  2. Alex Botero-Lowry

    Hmm, I wonder if you could pickle bulrush something like menma ( http://en.wikipedia.org/wiki/Menma ). Or even a simple vinegar pickle like one often sees with asparagus and green beans.

  3. Jessa

    Other than the real native wild rice, I think I have all the ingredients for this within about a block of my house. Score!

    Did you like cooking with those wild onions? I still have some in a vase on the counter – they’re so pretty with their delicate white blossoms, and seem perfectly happy just hanging out in water (even though it’s been nearly a month)! Our walking onions are coming up like crazy this year, too.

    I am going to be gathering a lot of wild grapes this year. I meant to last year, but life happened and we never got out for them. I’d never thought of making vinegar from them – I look forward to hearing how it turns out!

  4. E. Nassar

    Thanks for the overview of bulrush shoots Hank. That definitly confirms my experience with them. They do taste vaguely cucmuber-like when raw. Now I need to use them in a dish.

  5. Lang

    I’ve got some mallard fillets in the freezer (traded for chanterelles) that have been waiting for a recipe like this. Doubt I’ll use the cattails along Lake Washington, though. They’re probably fine, but I’m picky when it comes to aquatic plants and water quality. Thanks for the inspiration!

  6. Nicole

    I wish your site had been around when I was in College. I had a spring Natural History course that involved plant identification. Our final was to create a wild foods potluck, each bringing a dish. We had to forage everything, including spices. We could use no additional ingredients. I think the deal was if we lived through the meal, we passed the class. I remember how hard it was to find recipes at that time. There were maybe two wild food publications in print.
    That meal was one of the best I have ever had in my life. The thing that really stands out was how terrible cattails were. I swore I would never eat them again. Seeing your post makes me realize that we probably had not harvested or cooked them correctly. They were as you described quite stringy. The next time I get back to Wisconsin I will have to give this recipe a go.

  7. Summersweet Farm

    I love when you do dishes that feature foraged foods. I got the book “Stalking the wild Asparagus” but I’m so busy here on our hobby farm that I never got to read it all. I feel like I learn so much from you. Around here (used to be a swamp) every housing division has a drainage area just PACKED with cattails. I think the McWives would look askance at me delving through the mud picking at the rushes, but who knows. I may just do it anyway one of these days. :)

  8. Karen

    This sounds just wonderful. I am not sure we have ever come across bulrush here in southern Connecticut, but broadleaf and narrowleaf cattail are very common and we love the tender shoots. I did make some grape vinegar “by accident” one year while attempting peasant wine- without added commercial wine yeast.

  9. Stephanie

    I don’t know if you have sumac in California, but some of the berries swished in a little water can make a perfectly acceptable lemon substitute. Not the season for them now though, unfortunately.

    This dish sounds amazing!

  10. Kate@LivingTheFrugalLife

    Hank, just out of curiosity, do you suppose this dish would work with burdock in lieu of the bulrushes? I don’t think they’re native to eastern NA, but we’ve got both wild and the cultivated varieties growing here. Realistically, my alternative would probably be canned bamboo shoots. Also, what would you say to smoking the duck breasts before preparing this dish? There’s a nip in the air here that makes me want smoked meat, and I usually prepare burdock with bonito flakes, which are also smoked. I think the subtle smoke adds a lot to kinpira gobo, but if you think smoked duck breast wouldn’t work, I’d welcome that feedback.

Leave a Reply


*