{"id":24145,"date":"2012-03-11T12:50:23","date_gmt":"2012-03-11T16:50:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24145"},"modified":"2012-03-28T23:24:19","modified_gmt":"2012-03-29T03:24:19","slug":"wild-rice-rolls%e3%83%af%e3%82%a4%e3%83%ab%e3%83%89%e3%83%a9%e3%82%a4%e3%82%b9%e3%83%ad%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24145&lang=en","title":{"rendered":"Wild Rice Rolls
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\"\"<\/a><\/p>\n

Wild Rice Rolls<\/strong>
\nMarch 10, 2010<\/em><\/p>\n

I like wild rice. I like its texture and flavor, but I also like the idea of eating something that I know was made locally in Minnesota. Here are wild rice rolls I made yesterday. The idea of adding wild rice to bread came from my brother-in-law. Thanks, Brian!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Wild Rice Rolls March 10, 2010 I like wild rice. I like its texture and flavor, but I also like the idea of eating something that I know was made locally in Minnesota. Here are wild rice rolls I made yesterday. The idea of adding wild rice to bread came from my brother-in-law. Thanks, Brian! […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-24145","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24145"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24145\/revisions"}],"predecessor-version":[{"id":24445,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24145\/revisions\/24445"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}