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Show WASATCH Call of the Wild ... MOUNTAIN Rice WILD It is exceedingly easy to prepare, and a little goes a long way. Also, now that California is a major producer of wild rice, the price is much more reasonable than in the past. e e are very cots, he first thing most sources will tell you about wild rice is that it isn’t a rice at all. It is actually the seed of a native North American grass. Still, it is classified as a grain, and for all intents and cooked and varieties — purposes, wild rice is treated like most rice except that it requires more and water a longer cooking dates or raisins, or served But when it comes to flavor and with Melt 4 tablespoons of the butter in a large saucepan and add the shallots (or green onions). Cook over medium heat for about 3 min- utes, until softened. Add the rice and cook for 2 to 3 minutes more, stirring. Add the chicken stock, season with salt and pepper to taste and bring to a boil. Reduce the heat, then cover the pot and simmer for 45 minutes. While the rice cooks, melt the remaining 4 tablespoons of butter in a skillet over moderately high heat. Add the mushrooms, sprinkle with salt and pepper and toss for several minutes, until lightly browned. When the rice has been cooking for 45 minittes, stir in the mush- @ a substantial with balsamic vinaigrette. Both dishes are excellent with roasted poultry, game, pork or any smoked meat. rice. It has an inherently different flavor profile — a chewy, nutty character and a pleasing, earthy Recipes Cookbook, Virginia from California by John Rainey, the Phillip Weldon rooms and continue cooking, the Inc. liquid is absorbed and covered, for 15 minutes the grains are tender more, but and San Francisco, 1991. aroma. Not only is this stuff satisfyingly delicious, it has twice the protein and a third more iron than white rice. Wild rice also has more niacin than brown rice and is a good source of other B vitamins, potassium and calcium. Somehow — and that’s not just because of the high price — wild rice is usually considered rather a luxury gourmet item. Some of that mystery may be attributed to the fact that many people just don’t prepare wild rice, fearing that there is some trick to it. There is not. WILD RICE WITH WALNUTS 4 tablespoons butter 1 onion, chopped 4 celery stalks, diced 1 cup wild rice 3 cups chicken or beef stock (canned is OK) 1 teaspoon salt 1/2 cup chopped toasted walnuts 1/2 cup finely cut dates (brush a small amount of cooking oil on the knife edge and it will be easier to chop the dates) AND DATES Heat the butter in a heavy saucepan. Add the onion and celery and cook gently for 10 minutes. Add the rice and continue to cook and stir for 3 minutes more. Add the stock and salt and bring to a boil. Reduce the heat, cover the pan and simmer for about 1 hour. Taste the rice; the grains should be firm not crunchy. Cover and longer if necessary. cook for a few MERCATO MEDITERRANEO Park City’s Authentic Deli HOURS 9 A.M. - 7 Anchoring Historic Old Town Park City, Utah 801-647-0030 Fax orders to 801-647-0369 European Sandwiches © Molanari Meats Fresh Baked Breads © Wood HONORS Market & Cafe * Imported and Domestic Cheeses Fire Pizza © Fresh Produce Mama with an Evening for Pops Gift Ideas * Cooking Demonstrations ¢ Tastings Friday, May OO PAGE 12, 7 — 9:00 p.m. SEE 17 but minutes Add the walnuts and dates and toss to combine, then set aside off the heat for 5 minutes before serving, to allow the dates to soften a Little. ee SPRING or until still slightly chewy. Even after long cooking, the grains remain slightly firm. Stir in the almonds and parsley and serve. Beautiful Carroll Owen, 1 cup wild rice 1/4 cup chopped, toasted almonds time. texture, wild rice is like a dark, exotic, and very distant cousin of white 1/4 cup minced shallots or green onions 2 tablespoons chopped parsley You might serve either of the following recipes with green salad dressed MUSHROOMS 1/2 lb. wild mushrooms, such as chanterelles, sliced (you can substitute any fresh mushroom) smoked turkey or chicken or duck, wild rice comes into its own. Each of the accompanying recipes should convince you to succumb to the call of the wild. WILD salt and freshly ground pepper to taste different from one another. The results are different, but not drastic. Pps with mushrooms, or sweet dried fruits, such as prunes, apriBy Virginia Rainey WITH 3 cups chicken stock (canned is OK) Lakes state with that of California, as growing methods, harvesting and processes RICE e 8 tablespoons butter You may want to compare wild rice from Minnesota or another Great drying TIMES |
