WILD RICE AND BERRIES WITH POPPED RICE
As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.
Provided by Sean Sherman
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
- Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
- Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
- Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
- Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.
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Maddison Worthi Gt
[email protected]This recipe was a bit time-consuming to make, but it was well worth it! The wild rice and berries were cooked perfectly and the popped rice added a nice crunch.
julfikar jewel
[email protected]I'm always looking for new and exciting ways to cook wild rice, and this recipe definitely fits the bill! The berries and popped rice add a unique and delicious flavor combination.
Involve Absolve
[email protected]This was a great recipe! I used a mix of wild rice, brown rice, and quinoa, and it turned out really well. The berries added a nice sweetness and the popped rice gave it a nice crunch.
uxilq
[email protected]I'm not a huge fan of wild rice, but I really enjoyed this recipe. The berries and popped rice made it much more flavorful and interesting.
Nafiza Sadia
[email protected]This recipe was a bit time-consuming to make, but it was well worth it! The wild rice and berries were cooked perfectly and the popped rice added a nice crunch.
Suya Suya
[email protected]I'm always looking for new and exciting ways to cook wild rice, and this recipe definitely fits the bill! The berries and popped rice add a unique and delicious flavor combination.
Ali Bhutto
[email protected]This was a great recipe! I used a mix of wild rice, brown rice, and quinoa, and it turned out really well. The berries added a nice sweetness and the popped rice gave it a nice crunch.
Small's Nhanha
[email protected]I'm not a huge fan of wild rice, but I really enjoyed this recipe. The berries and popped rice made it much more flavorful and interesting.
Keny Reich
[email protected]This recipe was a bit time-consuming to make, but it was well worth it! The wild rice and berries were cooked perfectly and the popped rice added a nice crunch.
Jaydenn Arzola
[email protected]I'm always looking for new and exciting ways to cook wild rice, and this recipe definitely fits the bill! The berries and popped rice add a unique and delicious flavor combination.
Joy Torsabo
[email protected]This was a great recipe to use up leftover wild rice. I added some chopped nuts and dried cranberries and it was a hit!
Damien V
[email protected]I made this recipe for my family and they loved it! The kids especially loved the popped rice.
Ruth jee
[email protected]This was a really easy recipe to follow and the results were amazing! I will definitely be making this again.
Akash Tmg
[email protected]I'm not usually a fan of wild rice, but this recipe changed my mind! The berries and popped rice really elevated the flavor.
Fakhir Waqar
[email protected]This was a great recipe! I used a mix of wild rice, brown rice, and quinoa, and it turned out really well. The berries added a nice sweetness and the popped rice gave it a nice crunch.
Afzal Khan Films
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.
Med Salone
[email protected]This recipe was absolutely delicious! The wild rice and berries were cooked perfectly, and the popped rice added a nice crunch. I will definitely be making this again.