Culinary expert Colleen Miner offers an introduction to the tasty world of wild rice.
- Wild rice is actually a versatile grass that we call rice.
- One cup of uncooked wild rice yields three cups of cooked rice.
- Clean wild rice thoroughly before cooking. Place the rice in a medium-size bowl, then fill the bowl with cold water and stir a few times. Let sit for a few minutes. Any debris will float to the top, and you can simply pour it off.
- Perfectly cooked wild rice is slightly split, yet still holds its shape.
- It is not necessary to match the water and the rice measurements when cooking wild rice. Just put the rice in a large pot of water.
Wild-Rice Salad
Ingredients:
2 cups cooked wild rice
2 cups diced deli-smoked chicken
1 cup golden raisins
1/2 cup almonds, toasted
1 can chopped chilies (mild)
1 can chopped black olives
1/4 cup olive oil or salad oil
2 Tbs. vinegar, or to taste
salt and pepper to taste
Preparation:
Chill two cups of cooked wild rice, then add remaining ingredients. Serve over a bed of your favorite greens.
Cinnamon-Wild Rice Pudding
Preparation:
2 cups cooked wild rice
1 cup dark raisins
2 eggs
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup maple syrup
2 cups cream
1 tsp. vanilla
additional cinnamon to taste
sugar to taste
Preparation:
Combine all ingredients, stir until well-mixed, then pour into a 1-1/2-quart casserole dish. Bake at 375 degrees for one hour or until set. Sprinkle with additional cinnamon and sugar to taste. Serve warm or chilled.
Wild Rice Soup
Ingredients:
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup of almonds
2 Tbs. butter
2 cups cooked wild rice (1/2 cup uncooked wild rice if you prefer; it will take longer to cook)
2 cups diced deli-smoked chicken
3 cups chicken stock
1 cup cream
Preparation:
Sauté almonds in butter, then add to a mixture of carrots, celery and onions. Add rice, chicken and stock. Heat over low heat for 45 minutes. Add about a cup of cream before serving to thicken.
