Most recipes using wild rice call for it to be cooked. Cooking wild rice is easy but takes a little time. Wild rice freezes well and keeps up to 6 months in the freezer. So cook up a large batch and have it always handy. Just be sure to drain well and place in an airtight container. Thaw overnight in the refrigerator when it is needed for a recipe.
Wild rice may seem a little expensive but it really isn’t. It goes for about $6.00 a pound. One cup of wild rice will produce 3 to 4 cups of cooked rice, depending on how long you cook it.
Figure 4 cups of water for every cup of rice you want to cook. Bring the water to a boil and then add the rice. Return to a boil, stir and cover. Reduce heat to a simmer and cook 30 to 60 minute or until kernels begin to open. Drain excess liquid.
You really need to cook wild rice a few times to determine your preferred doneness. It’s a little more chewy with less cooking time. The longer you cook, it becomes tender and fluffier.
Besides tasting great, it is nutritious too. It’s considered high in fiber and protein and low in fat.
This week I have 2 soup recipes for you to try using wild rice. Wednesday’s “Wild Rice and Salsa Verde Soup” has a little kick but you can adjust that when you make it. The “Wild Rice Chicken Cheesesteak Soup” on Thursday is a little change your traditional Philly Cheesesteak but quite tasty. Both soups are easy, quick to make and can be doubled for a larger crowd.
So until next week, “Happy Cooking” and please help share the link. Thanks.
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