What are karnut and colusari rices?

In the New York Times review of Terry McAuliffe's book, What a Party! (My Life Among Democrats: Presidents, Candidates, Donors, Activists, Alligators and Other Wild Animals), there is this excerpt:

“Karnut and colusuri rices with wheatberry, whatever all that is. ... In Syracuse, New York, where I grew up, Millie McAuliffe never made this kind of food.”

The book sounds gossipy and I might read it if I had the time and the copy, but my more pressing interest is: "It's kamut (with an 'm' in the middle), not kar-nut." Kamut ("wheat") is a grain passed down from the ancient Egyptians. It has never been hybridized and is very high in protein. You can buy kamut flakes, kamut puffed cakes, kamut cereal, kamut breadsticks, kamut pasta and even kamut pancake mix at.

And then my next query: "What is colusuri rice?"

It's actually colusari rice. (Not to be confused with căluşari, w/c are folk Romanian dancers.) Colusari is a trademark for a variant of red rice from India. It's actually a "dramatic burgundy color" and not merely red. It has a nutty flavor, an attribute that healthy grains all seem to have.

Anyway, Terry McAuliffe talks about his hobnobbing with King Juan Carlos, Tony Blair, Silvio Berlusconi, Ben Affleck, Matt Damon... His writing partner was Steve Kettmann, who worked with Jose Canseco to produce Juiced. (And you thought he wrote it by himself...)