About Wild Rice Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Proper name: Zizania aquatica L. [ member of the grass family:
Gramineae ]
Other names: Indian Rice, water rice, water oats and Tuscarora rice.
Substitutes and other wild edible grasses: manna grass, reed-grass,
rye grass, drop-seed grass, rice grass, slough grass and canary
reed-grass.
Range: From New Brunswick to Manitoba and around the Great Lakes
region of the U.S. along watercourses, marshes and lake-margins.
How to harvest: Gather in a boat or canoe; bend the fruiting heads
over the boat and shake sharply to dislodge the grains. To hull, heat
in a dry pot or skillet loosen hulls, beat or trample and then
winnow. Wash and dry.
How to cook: the flavor is rather nutty and has a great affinity for
mushrooms, almonds and other nuts. Otherwise prepare as for regular
rice allowing 3 cups of water for each cup of rice and 40-45 min to
cook.
It can also be dried and ground into meal for making porridges and
mushes, adding to flour for muffins, breads, cakes and thickening
soups.
From: Edible Wild Fruits and Nuts of Canada, published by the National
Museums of Canada, ISBN 0-660-00128-4.
Adapted and posted by: Jim Weller
Submitted By JIM WELLER On 09-24-95
Title: Wild Rice Stuffed Peppers
Categories: Amerindian, Canadian, Vegetarian, Side dish
Yield: 8 servings
1 c Wild rice 1 ts Sweet basil
3 c ;boiling water 1 ts Oregano
1/4 ts Salt 1 ts Parsley
1/4 c Butter; or margarine 1 c Sharp cheddar cheese; grated
1 md Onion; chopped 2 c Canned tomatoes
2 c Mushrooms; sliced 8 lg Sweet green peppers
Wash the rice in cold water, drain and add to boiling, salted water.
Parboil 5 min, then remove from heat and let soak about 1 hr. Drain.
Saute onion and mushrooms in butter about 5 min. Add cooked rice and
all remaining ingredients, except the peppers.
Wash peppers, cut around and remove tops, and cut out seeds and core.
Spoon rice mixture into pepper cavities, packing in well. Then
replace tops. Place in a deep casserole, add 2 tsp water and bake at
350 about 1 hr until peppers soft but not mushy. Serve hot. From:
Edible Wild Fruits and Nuts of Canada,
published by the National Museums of Canada,
ISBN 0-660-00128-4
Posted by: Jim Weller
Submitted By JIM WELLER On 09-24-95
Source from luhu.jp
Gramineae ]
Other names: Indian Rice, water rice, water oats and Tuscarora rice.
Substitutes and other wild edible grasses: manna grass, reed-grass,
rye grass, drop-seed grass, rice grass, slough grass and canary
reed-grass.
Range: From New Brunswick to Manitoba and around the Great Lakes
region of the U.S. along watercourses, marshes and lake-margins.
How to harvest: Gather in a boat or canoe; bend the fruiting heads
over the boat and shake sharply to dislodge the grains. To hull, heat
in a dry pot or skillet loosen hulls, beat or trample and then
winnow. Wash and dry.
How to cook: the flavor is rather nutty and has a great affinity for
mushrooms, almonds and other nuts. Otherwise prepare as for regular
rice allowing 3 cups of water for each cup of rice and 40-45 min to
cook.
It can also be dried and ground into meal for making porridges and
mushes, adding to flour for muffins, breads, cakes and thickening
soups.
From: Edible Wild Fruits and Nuts of Canada, published by the National
Museums of Canada, ISBN 0-660-00128-4.
Adapted and posted by: Jim Weller
Submitted By JIM WELLER On 09-24-95
Title: Wild Rice Stuffed Peppers
Categories: Amerindian, Canadian, Vegetarian, Side dish
Yield: 8 servings
1 c Wild rice 1 ts Sweet basil
3 c ;boiling water 1 ts Oregano
1/4 ts Salt 1 ts Parsley
1/4 c Butter; or margarine 1 c Sharp cheddar cheese; grated
1 md Onion; chopped 2 c Canned tomatoes
2 c Mushrooms; sliced 8 lg Sweet green peppers
Wash the rice in cold water, drain and add to boiling, salted water.
Parboil 5 min, then remove from heat and let soak about 1 hr. Drain.
Saute onion and mushrooms in butter about 5 min. Add cooked rice and
all remaining ingredients, except the peppers.
Wash peppers, cut around and remove tops, and cut out seeds and core.
Spoon rice mixture into pepper cavities, packing in well. Then
replace tops. Place in a deep casserole, add 2 tsp water and bake at
350 about 1 hr until peppers soft but not mushy. Serve hot. From:
Edible Wild Fruits and Nuts of Canada,
published by the National Museums of Canada,
ISBN 0-660-00128-4
Posted by: Jim Weller
Submitted By JIM WELLER On 09-24-95
Source from luhu.jp