Rice Is Nice

22 May
(originally a Cooking with Wellness post, Winter 2016)
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I had loaded up a slew of British Invasion CD for a soundtrack whilst cooking today, and this one did pop in early for a two minute run – seemed a proper mood-setting tune for the rest of the day where cooking interrupted a working weekend:

And the cooking for this week featured making things of White Earth Wild Rice that came to me as a holiday stocking stuffer.  I love wild rice, always have.  Pretty much, though, I used it as a side with a steak and salad, or made it part of a lentil soup, or added it to fruit and veg rich salads that became a summer supper.  I’m not a fan of rice pilafs generally, and I don’t like cream-based wild rice soups at all.

Looking at my cupboard with its stash of brown basmati rice, bulger, polenta, and wild rice, this last one was the one at hand that I hadn’t experimented with, hadn’t used in other than ordinary ways.

To try something new, I did a bit of web surfing – from the White Earth Wild Rice recipe page t0 one usual source (the BBC’s Good Food recipe page), and determined to try these 3:

The Breakfast Porridge was dead easy – and a beautiful blend of savory and sweet to start the day.  It requires just these basic ingredients for 4 servings:Breakfast Wildrice

  • 1 ½ cups wild rice
  • 3 cups water
  • 1 cup milk
  • 1 tsp salt
  • 2/3 cup dried cherries or cranberries
  • For serving, these might become additions: milk, maple syrup, cinnamon, pecans, and/or more dried fruit.

The instructions note a 3-hour, low setting for the crock pot; as mine is an older version, with a really low, low heat, I let it cook as directed for 2 hours, then moved up to high for the final hour.  As this has been a working weekend for me to meet a writing deadline, the crock pot was great – nothing to watch while I sipped coffee as breakfast, and porridge to look forward to with some fruit as brunch.  Were I to want making an early breakfast of this, I’d cook according to package directions but make use of the milk and water combination noted in this recipe.

Lunch 1 WildriceThe Mixed Bean & Wild Rice Salad was even easier – and made great use of cupboard and freezer items I had on hand.  Here’s the recipe converted to US measures:

  • 2.25 cups cooked rice, could be all wild rice, or a mix with brown basmati
  • 2 cans beans (15 to 19 oz, each), white or mixed beans, drained and rinsed
  • 2 cups sweet corn(I had a freezer stash from summer)
  • 1 small red onion, finely sliced
  • 2 red pepper, deseeded and diced (again, yay for a freezer stash)
  • zest and juice 1 lime
  • 2 tsp honey (with a tangerine honey on hand, this was really good)
  • 1 red chilli, deseeded and finely sliced (I used small sweet peppers on hand)
  • small bunch cilantro, leaves picked

Lunch 2 WildriceThe mixing was a breeze:  Cook rice and cool.  Add beans, corn, onion and peppers to the bowl.  Mix lime zest + juice with honey and chilli.  Pour over rice mixture.  Season with salt and pepper.  Top with cilantro leaves before serving.

As I type, the Cranberry Wild Rice Bread is tucked under a tea towel doing its proofing so that I can bake it off yet tonight, which will mean fresh bread on hand for tomorrow’s mid-day tuna sandwich, Cranberry-Wild-Rice-Bread-_-BourbonAndHoney.com-6with leftover porridge for breakfast, and the rice & bean salad alongside cheese and fruit for supper.  Here’s an image that accompanies the recipe in its original blog posting:

 

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