Wild Rice with Cherries and Hazlenuts
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submitted by smart_book2 |
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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. |
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hazelnuts are also known as filberts. |
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yield: 3 or 4 servings |
preparation time: 1 1/4 hours (2 minutes of work) |
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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 |
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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. |
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international recipes online |
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(ID: 3418) Mirror: rec.food.recipes: Thu, Feb 24, 2005 |