Wild Rice with Cherries and Hazlenuts   submitted by smart_book2    wild rice has been a staple for the ojibwa, chippewa, and algonquin people  for thousands of years. native americans in the great lakes region still  use wild rice in just about everything: cakes, breads, omelets, muffins,  casseroles, pancakes, and so on. the dark, robust grain (technically an  aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in  protein, minerals, and b vitamins than wheat, barley, oats, or rye. when  shopping for wild rice, you might notice a light brown "wild rice mix" as  well as the more familiar dark variety. this paddy-grown grain is not the  same thing as authentic native american wild rice. it is lighter in color  and milder in flavor-and cooks in less time and with less water if you  make this recipe with "wild rice mix," cook it as you would any long-grain  brown rice. dried cranberries can be substituted for the cherries.    hazelnuts are also known as filberts.    yield: 3 or 4 servings  preparation time: 1 1/4 hours (2 minutes of work)    1 cup  wild rice 2-1/2 cup  water 1/4 tsp  salt   brown sugar or pure maple syrup 1/2 cup  dried cherries 1/2 cup  chopped hazelnuts, lightly toasted   milk, soy milk, or cream   place the wild rice, water, and salt in a medium-sized saucepan and bring  to a boil over medium heat. when it reaches a boil, cover the pot, and  lower the heat to a bare simmer. cook for 1 1/4 hours, or until all the  water is absorbed and the rice is tender and has "butterflied," or burst  open. (if the grain has become tender but there is still water left, drain  it off.) remove from the heat, and stir in the sugar or maple syrup and  the cherries. serve hot, topped with chopped hazelnuts and the milk of  your choice.      http://www.simpleinternet.com/recipes/  international recipes online  on-line culinary discussion at food.chat:  http://www.simpleinternet.com/foodchat/    --  (ID: 3418) Mirror: rec.food.recipes: Thu, Feb 24, 2005 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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