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Wild Rice Porridge with Cardamom, Pecan, and Pear
2 cups cooked wild rice (See Note)
1/2 cup heavy cream, plus more for serving
1 1/2 tablespoons honey, plus more for serving
Pinch fine salt
1/2 cup dried pear slices (apples, apricots, or any dried fruit can be used), medium dice
1/2 cup toasted pecan halves, coarsely chopped
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
INSTRUCTIONS
Note:
Wild rice (also called Canada rice, Indian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China. While it is now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.
Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.
The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife, as well as humans.
Basic Steamed Wild Rice
Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed.
2 cups wild rice
4 cups water
INSTRUCTIONS
Source: http://www.chow.com/recipes/29467-wild-rice-porridge-with-cardamom-pecan-and-pear
2 cups cooked wild rice (See Note)
1/2 cup heavy cream, plus more for serving
1 1/2 tablespoons honey, plus more for serving
Pinch fine salt
1/2 cup dried pear slices (apples, apricots, or any dried fruit can be used), medium dice
1/2 cup toasted pecan halves, coarsely chopped
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
INSTRUCTIONS
- Combine the rice, cream, honey, and salt in a medium saucepan over medium heat and cook, stirring occasionally, until the cream has reduced slightly and the mixture is hot, about 7 minutes.
- Add the pears (or other dried fruit), pecans, and cardamom, stir to combine, and cook until the pears have softened, about 3 to 4 minutes. Sprinkle with the cinnamon, stir to combine, and spoon into bowls. For a little extra richness, drizzle another tablespoon of cream and a little honey on top.
Note:
Wild rice (also called Canada rice, Indian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China. While it is now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.
Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.
The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife, as well as humans.
Basic Steamed Wild Rice
Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed.
2 cups wild rice
4 cups water
INSTRUCTIONS
- Place the rice in a fine-mesh strainer and rinse under cold running water to clean.
- Place the rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.) If some liquid remains after the rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
Source: http://www.chow.com/recipes/29467-wild-rice-porridge-with-cardamom-pecan-and-pear