Wednesday, June 10, 2015

Wild Rice Dishes Not To Miss

lakeside blooming irises
Wild Rice and Blueberry Pancakes
Cook'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 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. 

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