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/ 
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on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 3418) Mirror: rec.food.recipes: Thu, Feb 24, 2005


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