WILD RICE WITH CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
WILD RICE AND BERRIES WITH POPPED RICE
As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.
Provided by Sean Sherman
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
- Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
- Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
- Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
- Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.
WILD RICE WITH DRIED BLUEBERRIES
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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