lakeside blooming irises
Wild Rice and Blueberry PancakesCook's notes: Wild rice and buttermilk give these hearty pancakes a nutty texture and blueberries are a flavorful addition. Cook wild rice according to package directions using water but do not add salt. How much wild rice used is a personal preference so begin by adding 1-1/2 cups cooked wild rice to the batter, add more as needed. Cooking wild rice the day before is a time saver as it takes about 50 minutes to cook. Any leftover rice can be used in making salad below. Using cake flour makes a lighter, fluffier pancake. Makes 2 dozen pancakes
- 3 cups flour or cake flour
- 3 TB. sugar
- 3 tsp. baking powder
- 1-1/2 tsp. baking soda
- 3/4 tsp. salt
- 3 cups buttermilk
- 1/2 cup 2% milk
- 3 eggs
- 1 TB. vanilla
- 1 tsp. cinnamon
- 5 TB. melted butter
- 1-1/2 cups cooked wild rice
- 2-3 cups fresh blueberries, rinsed and patted dry on a paper towel
- Warm oven to 350 degrees and turn oven off. Cooked pancakes can be kept warm on a baking sheet in oven as you continue making pancakes.
- In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk to combine, make a well in the center of the ingredients and set aside.
- In a separate bowl beat buttermilk, 2% milk, eggs, melted butter and vanilla.
- Pour the wet mixture into the well of the dry ingredients and use a rubber spatula to combine. Add wild rice and blueberries and mix folding in until just blended. Do not over stir; the batter will be slightly lumpy.
- Heat a griddle over medium high heat (dial at 400). You can flick water across surface and when it beads up and sizzles the griddle is ready to go.
- Pour 1/3-cup batter on the griddle for each pancake.
Wild Rice Mango Chutney Cherry Salad
Recipe adapted from deepsouthdish.com and serves 4
Curry is a strong spice so start out small.
- 3 cups cooked chicken, diced
- 1/2 cup celery, diced
- 1/2 cup green onion or sweet onion, chopped
- 3 TB. Miracle Whip or lite mayonnaise
- 1/2-1 tsp. curry
- 2 tsp. parsley flakes
- 3 TB. mango chutney ( I tested with Major Grey's Chutney)
- 3/4 cup chopped pecans or slivered almonds-reserve 1/4 cup
- 3/4 cup dried cherries or cran-raisins (plump up in a cup of boiling water and drain) or substitute 1 cup sliced red grapes
- ¾ cup cooked wild rice
- 1/2 cup glazed walnuts or almonds
- Cut chicken into bite-sized pieces.
- In a large bowl mix chutney, mayonnaise, green onions, curry powder and parsley flakes.
- Add in diced chicken, 1/2 cup nuts, cran-raisins/cherries or grapes and celery.
- Chill several hours.
- Options: serve chicken salad on a bed of lettuce adding nuts as a garnish , a filling for a croissant or as an appetizer with mixture placed in mini-phyllo cups.