I have
always wanted to try wild rice but never got around to buying it until last
week. I have recently been spending a lot of my free time at my local organic
store, as food is a real passion of mine (if you haven’t already worked that
out!). I saw some wild rice for $45 a kilo, not cheap but not too expensive to
put me off it. I purchased a decent amount of it, enough to fill exactly one
cup and skipped on home with my puppy in tow to cook. When I got home I faced a
dilemma; what to eat wild rice with? The cooking is easy enough, I assume that
it is similar to cooking white/ brown rice, however since I had no idea what wild
rice tasted like I decided to go for the less is more approach and just added
doongara rice & fresh chives. The vegetable stock gave the wild rice a creamy
flavour, which juxtaposed nicely with the nutty taste of the wild rice.
Definitely something to try if you have not experienced wild rice before. A
friend of mine recently combined wild rice with cranberries, balsamic vinegar
and aioli…maybe not too good on the waistline but it does sound amazing.
- 1 cup wild rice, rinsed and drained
- 1 cup doongara rice
- 2 cups Massel vegetable stock
- 3 tablespoons fresh chives, finely chopped
COOKING
1. Cook wild rice first by placing 1 cup rice and 2 cups stock in a medium saucepan. Bring to the boil and then reduce the heat, simmering for around 30-35 minutes or until the stock is absorbed and the rice is tender to taste. Remove from heat.
2. Cook the doongara rice by placing 1 cup rice and 2 cups water in a medium saucepan. Bring to the boil and the reduce the heat, simmering for around 10-12 minutes or until water is absorbed. Remove from heat.
3. Place both types of rice in a large serving bowl and sprinkle with freshly cut chives. Serve as a side.
Serves / 6- 8 as a side
Total Preparation time / 5 minutes
Total Cooking time / 50 minutes
x E
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