CAN YOU SUBSTITUTE BLACK RICE FOR WILD RICE RECIPES
25 EASY LEFTOVER RICE RECIPES – THE KITCHEN COMMUNITY
Rice is one of the most difficult ingredients to judge when trying to make the right amount. It’s often easy to overcompensate given how tiny it looks when dry. Fortunately, there are a number of great ways to put your leftover rice to good use. From pancakes and burritos to stuffed peppers and soups, the options
Provided by Cassie Marshall
WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping. “Do not mix with other rice,” she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Total Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http//schema.org, Calories 298, UnsaturatedFatContent 5 grams, CarbohydrateContent 32 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 10 grams, SodiumContent 203 milligrams, SugarContent 3 grams, TransFatContent 1 gram
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