How to cook wild rice : Cookery kerala.
How To Cook Wild Rice
- perennial aquatic grass of North America bearing grain used for food
- The grain of this plant used as food
- Wild rice (also called Canada rice, Indian rice, and water oats) is four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China.
- Popular for its nutty flavor and chewy texture but not really a rice at all. Wild rice is a long grained marsh grass that's native to the Great Lakes region and traditionally harvested by native Indians. It's very expensive and usually combined with other rices or grains.
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- Providing detailed and practical advice
- (How To’s) Multi-Speed Animations
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- (of food) Be heated so that the condition required for eating is reached
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
- Heat food and cause it to thicken and reduce in volume
Asparagus Lemon Risotto
1 lb asparagus spears (about 1 bunch from your local store)
1 small yellow onion, finely chopped
1 ? cups rice*
4-6 cups broth (I generally use chicken, but you don’t have to)
1 lemon, zested and juiced
3 tbsp butter
? cup dry white wine**
Salt & pepper to taste
? cup grated parmesan cheese
*note: traditional risotto uses arborio rice, but really, if we’re not being picky, any white rice will do. I generally use Jasmine because it’s what I have on hand and I don’t see a need to be snobby about it.
**note: as someone who doesn’t drink the stuff, I almost never have wine in my kitchen. If you don’t either, you can skip the wine entirely and the risotto will taste just fine. It’s not “traditional” risotto without it, but again, no snob here.
No matter what anyone may tell you, risotto is NOT difficult to make. It’s incredibly easy, provided you’re willing and able to stir for 40 minutes. This recipe literally tastes like spring; you’d be a fool to let an aversion to a bit of manual labor get in the way of enjoying it.
Start by removing any wild ends from your asparagus stalks and chopping them diagonally, then put aside. Chop the onion finely and put aside. Pour your broth into a medium saucepan and heat on medium high, bringing to (and maintaining at) a low simmer. Start a large skillet on medium heat and melt 2 tbsp butter in it. While all this gets going, wash and zest your lemon, then cut it open and juice it into a cup.
Once the butter is bubbling in the pan, add the chopped onion and stir until the onion starts to get soft and translucent, but not brown. Add the rice and stir continuously until the rice also becomes translucent.
Add white wine and the lemon zest, stirring continuously until the white wine is completely absorbed into the rice (a few minutes). If you’re not using white wine (like me), ladle in ? cup of the simmering broth instead and do the same.
Start a timer for 10 minutes as you add one cup of the simmering broth to the rice mix, and stir continuously as it gets absorbed into the rice. You want the mixture at a vigorous simmer here. Don’t let the broth get completely absorbed; the goal is to keep the rice just covered in broth the whole time, so keep ladling more in as needed. Continue on a vigorous simmer, stirring almost constantly, adding ? cup broth at a time to keep the rice just covered.
Once your timer tells you it’s been 10 minutes since you added the first cup of broth, add the asparagus into the mix and continue as before, adding broth and stirring to keep the mix covered. It usually takes me 5-6 cups of broth to get the rice at the tenderness I want it, but this will vary a bit depending on the rice you use and how soft you like it.
When your broth is all used up and absorbed completely into the rice, you’re done! Remove from heat and add in ? of the lemon juice, some pepper to taste, the parmesan cheese, and 1 tbsp butter. You can add more lemon and/or parmesan to your tastes. Let sit a few minutes, serve and enjoy!
Now wasn’t that easy?
I'm working outside the home again, so cooking on weekends to stock up for the week. I love the foods of this season. I'm also trying to cook from the pantry--clearing out small bags of rice, beans, etc that were opened and used for other things, then sort of abandoned. I've spent less than $75 at the grocery store in the past 10 days for two people. That includes beer, coffee, fresh veggies and toiletries. It's amazing how many meals I can get out of the food we already have!
The peppers are stuffed with a wild rice mixture and topped with cheese. I made 4--we'll eat 2 tonight and I'll freeze 2 for later. I used the same veggies from the soup, minced fine and added to wild rice. Veggies included: onions & garlic sauteed with cumin & salt; grated carrot; sliced yellow squash; fresh spinach; pepper tops from stuffed peppers. I also stuffed one half of the squash with the same mixture.
The soup is all the same veggies, plus handfuls of fresh parsely, basil, and rosemary (from my neighbor), red lentils, leftover black beans, and frozen corn. I like to make lots of one thing, then portion it into fresh & frozen meals. I also like to incorporate the same ingredients in different ways--saves time and money.
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