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Wednesday, September 13, 2017

Whole Grain Rice Information, tips and recipe

Fall is a great time to create a dish with wild rice. Before you start the cooking process perhaps it would be wise to read a few helpful tips:

  • store wild rice in a cool dry place. A tightly covered container is wise choice as well
  • 1 lb of wild rice will serve between 20 - 25 individuals. Wild rice has a way of puffing up a lot
  • one cup of raw rice will make up 3 to 4 cups of cooked rice
  • dont worry if you make up too much you can freeze wild rice for a later use
  • Blending wild rice with brown or white rice simply use an equal 50/50 ratio
  • water should be replaced with chicken broth for greater flavor 
  • microwaving is not recommended when cooking wild rice
  • lumberjacks in the past have enjoyed wild rice for breakfast with honey and milk like they would oatmeal. 
  • reheat wild rice using 2 Tbsp of butter and heat.

To cook wild rice first run it under cold water in a strainer.
Mix 1 cup of raw wild rice with 3 cups of boiling water in a pot
Bring to boil, reduce heat, simmer covered  35 to 50 minutes or til kernels puff open.
uncover rie, fluff with fork and simmer 5 minutes
Drain any leftover fluid For chewier rice cook less minutes

  1. 3/4 C Wild rice
  2. 1/2 C Goji berries
  3. 1 C Cooked chickpeas
  4. 2 Green onions, thinly sliced
  5. 1/4 C Chopped mint
  6. 2T Chopped basil
  7. 1-1/2 T Olive oil
  8. 1-1/2 T Apple cider vinegar
  9. Zest of 1/2 a lemon
  10. Salt and pepper, to taste
  11. 1/4C Almonds, lightly toasted and chopped

  1. Cook wild rice according to package instructions. Set aside to cool.
  2. Place the goji berries in a bowl and cover with hot water while you prepare the other ingredients. Drain.
  3. In a large bowl, stir together the cooled rice, chickpeas, goji berries, green onions, herbs, oil, vinegar and lemon zest. Check for seasoning.
  4. Serve, topped with the almonds.

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