| 187 | 188 | 189 | 190 | 191 |
| 1 | 103 | 205 | 308 | 410 |
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Cooking time varies, of course. Start with the package directions which tend to give too long a
time. Test the grains about 5 minutes before the recommended cooking time is up. They should
still be a little firm and chewy, not mushy. As soon as the grains open (culinary pros call it
butterflying), the wild rice is done.
In spite of what cookbooks tell you, wild rice needs no pre-soaking or washing. Packaged
wild rice is clean. If you are extra particular, rinse the rice quickly in running water so you don’t
flush the nutrients down the sink. But soaking is completely unnecessary.
Since cooking time for both wild rice and brown rice is about the same, there is no reason
why you cannot cook them together. When you want to prepare a blend of wild rice and white
rice which have differing cooking times, you need to cook the two separately, then blend
together with light hands while still warm.
Wild rice-brown rice salad with orange zest
The cooking time for wild rice and brown rice are about the same so you can
conveniently cook them together. But check package directions to be sure. The crisp, nutty flavor
and crunch of wild rice blend perfectly with the rich, soft-warm flavor of brown rice. Their
contrasting colors with the addition of green scallions, peas and black olives is conducive to
beautiful presentation. Besides flavor and good color combination, this salad is also highly
nutritious.
Ingredients
2
½
8
4
3
cups water
teaspoon salt
ounces (225 g) (1 cup + 2 tablespoons) brown rice
ounces (110 g) (13 tablespoons) wild rice
ounces (85 g) (½ cup) frozen green peas
1
2
½ ounces (40 g) (¼ cup) black olives, sliced
green onions with part of green tops, sliced
Dressing
3
tablespoons olive oil
3
¾
tablespoons red wine vinegar
teaspoon red chili flakes
1
tablespoon fresh-grated orange zest
Procedure
. (Check cooking directions on packaging. If close to the same for both rices, follow
1
these directions. If not, cook them separately.) Bring water with salt to boil, add unrinsed brown
and wild rice and cook covered over low heat for 40 minutes or until both are tender but still
with a slight bite. Let rest covered off the heat for 5 minutes.
2. While rice is cooking, prepare dressing. Add oil, vinegar, chili flakes and orange zest
into a large salad bowl and combine them vigorously with a wire whisk. Stir in green peas, black
olives and scallions.
3. When rice is cooked and rested, add it to the salad bowl while still hot and gently but
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