Wild rice

Mushroom and Wild Rice Soup

By / Grains, Greens, Soups / Leave a Comment /

The main focus of this soup, the key flavour that dominates, is mushrooms. Their earthy, woody flavour stands out and if you like mushrooms, you will love this soup!

 
MWRS-closeup2
That is one thing about mushrooms… you either love them or hate them. In biological taxonomy, mushrooms are classified as a kingdom, ‘fungi’, separate from plants and animals. Actually, the mushrooms that we see are the fruiting parts of the fungus. The common name of mushrooms is toadstools, though no one uses that name these days.

 

While reading about mushrooms, I was a bit surprised to find that genetic studies have shown that fungi are more closely related to animals than to plants. No wonder many vegetarians do not eat mushrooms!

 

Humans have been known to use mushrooms as food for a long time. Also, they have been used as leavening and fermenting agents in food preparation.

 

There are so many varieties of mushrooms, both cultivated and growing wild, in different sizes and shapes and colours. The most common variety available in the markets will be the white button mushrooms which are widely cultivated commercially. Shiitake, portobello, oyster, cremini, chanterelle… these are other common varieties used in cooking.

 

One of the most expensive food items in the markets today, truffles, are a variety of mushrooms that do not sprout above ground. Highly prized by chefs the world over, they have been known since ancient Roman times. Trained pigs and dogs are used in hunting for truffles growing below the soil surface.

 

There is a branch of biology devoted to the study of fungi, known as mycology.

 
MWRS-done1
Enough about mushrooms… let’s talk about the soup. I wanted to make it a real mushroomy soup and used two types of mushrooms in it… fresh sliced baby portobellos and dried shiitakes. The water in which the shiitake has been soaked, should be added to the soup as well.

 
MWRS-ingredients1
If you do not want the intense mushroom flavour, you can omit the dried shiitake, which is the stronger flavoured variety, and use just the portobellos. Or even use white button mushrooms instead.

I have used a wild rice mix for this soup. Instead, if you prefer, you can use either quinoa or barley with very tasty results. Whichever grains you are using, you have to cook it separately before adding it to the soup.

 
MWRS-ingredients2
The main part of the preparation is the chopping of the veggies. Once that is done, the rest is easy.

 
MWRS-closeup
I have used chicken stock as the base, as I love the chicken-mushroom combination. If you want to keep this as vegetarian, you can use vegetable stock or just plain water. However, in the light of the studies mentioned above, I don’t see much point in that! 🙂

 
MWRS-done2
A very versatile and tasty soup, that can be enjoyed regardless of vegetarian or non-vegetarian!

~Ria

 

Mushroom and Wild Rice Soup
Print
Ingredients
  • ½ cup wild rice mix
  • 2 bay leaves
  • 1 cup baby portobello mushrooms
  • ½ cup dried shiitake mushrooms
  • 1 large red onion
  • 2 stalks celery
  • 2 medium sized carrots
  • 4 cups chicken stock
  • 4 tbsp tomato paste
  • 1 tsp dried herbs (mix of thyme, basil, and parsley)
  • 2 tbsp olive oil
  • Salt and black pepper to taste
Directions
  1. In a small pot, bring one cup of stock and one cup of water to boil.
  2. Add the wild rice, bay leaves and enough salt. Cover and cook on medium heat, till tender.
  3. Soak the shiitake mushrooms enough water to cover them.
  4. Slice the onion lengthwise, into thin wedges.
  5. Chop the celery.
  6. If the carrots are slim, slice them thinly; if they are fat, slit them lengthwise and then slice them.
  7. In a large pot, heat the olive oil and sauté the onion, celery and carrots.
  8. When the onion turns transparent, add the tomato paste and continue stirring for two minutes.
  9. Add the remaining stock, mix well and bring to a boil.
  10. Add the cooked rice along with the bay leaves.
  11. Add the soaked shiitake mushrooms along with the soaking water.
  12. Add the fresh sliced mushrooms and check that there is enough liquid in the soup.
  13. Allow the soup to simmer for 20 minutes.
  14. Check the consistency and add more water, if required.
  15. Add the dried herbs and season with salt and pepper.
  16. Simmer for another 10 minutes.
  17. Remove from heat and serve hot.

 

Moroccan Wild Rice Salad

By / Grains, Greens, Salad / Leave a Comment /

A salad that is full of flavor and a combination of healthy ingredients… at the same time filling enough that you won’t be looking for something to eat in 45 minutes! That is what this Moroccan wild rice salad is! Starting with a base of varieties wild rice, it goes on to build up the goodness with garbanzo beans, vegetables, dry fruits and nuts. A generous dressing that combines multiple flavors completes the dish to end up with a complex flavourful, and satisfying meal in itself!
MWS-closeup1
I had bought this bag of wild rice mix, consisting of red, black and brown rices. Since then, it has become a sort of go-to ingredient to me for adding heft to simple salads. This salad started the same way, but turned into something that was much more interesting than a simple salad.
MWS-done-half
A rice and beans combination is always a good base to start. And again, I went with my go-to beans variety… the garbanzo beans. For vegetables, I chose what came in handy – zucchini, peppers, tomato and red onion. Unfortunately, I only had green peppers in the refrigerator, but am sure the use of multi-hued peppers would have looked better. Dried apricots and raisins add a touch of sweetness to the mix.
MWS-ingredients
This theme of tartness and sweetness is repeated in the dressing too… with rice vinegar, lemon juice, and honey. And soy sauce to flavor the base.

However, the dry spices used in the dressing are the key to the smoky, zesty flavour of the whole dish, along with a bunch of cilantro leaves that add a tangy freshness. These spice powders are dry roasted to bring out their fragrance.
MWS-liquid-ingredients
Though the dish has a longish ingredient list, the process is quite simple.

Mix all the chopped up vegetables and dried fruits with cilantro and the beans.
MWS-ingredients-in-bowl
Cook the rice with the soy sauce.
MWS-rice-done
Mix together the dressing ingredients.
MWS-mixing1
Add the rice and vegetable-beans mixture to the dressing.
MWS-mixing2
Garnish with almond slices, and the salad is ready to go!
MWS-done-whole
Looks pretty when served on a bed of lettuce leaves with wedges of lemon.
MWS-closeup2
This keeps very well in the refrigerator for up to 24 hours. Only, remember to bring it to room temperature before serving.

 

~Ria

Moroccan Wild Rice Salad
 
Author: 
Recipe type: Salad
Print
Ingredients
  • 1 cup mixed wild rice
  • 3 tbsp soy sauce
  • 1 green or yellow zucchini
  • 1 cup cooked garbanzo beans, from a can
  • 1 green pepper
  • 1 tomato
  • ½ red onion
  • ½ cup dried apricots
  • ¼ cup raisins
  • 1 bunch cilantro leaves
  • 1 tbsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp curry powder
  • ½ tsp red chili powder
  • 2 tbsp rice vinegar
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • ¼ cup almond slices and1 lemon, to garnish
  • Lettuce leaves, to serve
  • Salt to taste
Directions
  1. Cut the zucchini into bite sized pieces.
  2. Cook the wild rice, according to package instructions, along with the soy sauce and salt to taste.
  3. When the rice is cooked, turn off the heat and place the zucchini pieces on top of the rice. Cover the pan and let it rest for 10 minutes.
  4. Thinly slice the red onion, pepper and tomato.
  5. Slice the apricots thinly.
  6. Chop the cilantro.
  7. Mix together the vegetables, garbanzo beans, sliced apricots, raisins, and chopped cilantro.
  8. Set a frying pan on low heat and dry roast the coriander powder for 1 minute.
  9. Add the turmeric powder and continue roasting for another minute.
  10. Add the curry powder and chili powder and remove from the heat and keep stirring till cool.
  11. In a large bowl, mix the rice vinegar, lemon juice and honey.
  12. Add the roasted powders and mix well to make the dressing.
  13. Add the cooked rice to the dressing. Mix well.
  14. Add the vegetables-beans-fruits-cilantro combination and mix well.
  15. Serve on a bed of lettuce leaves, garnished with almond sliced and lemon wedges.

Oranges and Beets on Wild Rice – a Picturesque Salad

By / Fruits, Grains, Greens, Salad / Leave a Comment /

The most versatile among the food grains, rice is the staple food of over half the world’s population. It is the largest cultivated crop and provides more than one fifth of the calories consumed worldwide by humans.

Rice cultivation originated in the Pearl River Valley of Chine, close to 10,000 years ago. From there, it spread to countries in South and Southeast Asia like India, Sri Lanka and Indonesia. Legend has it that is was the soldiers of Alexander the Great that brought this grain to Europe. And when Europeans started the colonization of the American continent, rice reached there too.

There are many varieties of rice available today, each one suitable for particular ways of cooking. Like basmati for a pulav or arborio for a risotto. And if we start talking about the many many dishes that can be made out of rice, we will be here a long time. 🙂

BOWR-closeup2

However, when I consider rice dishes, a salad was the last thing that came to my mind. That is, until recently. Ever since I came upon this fantastic salad made out of wild rice, it has become one of my favourites. Of course, over the course of preparing it many times, I have tweaked it quite a bit to get it to a state of perfection.

Wild rice, by the way, is in no way related to the rice plant. It is the seeds of a semi-aquatic grass that grows in lakes and river bays, in waters two to four feet deep. These grain like seeds used to be gathered and consumed by the native American tribes. Wild rice farming is of rather recent origin.

Interesting to note, wild rice is Minnesota’s state grain. And within the state, the non-farmed wild rice can be harvested only in the traditional way, without the use of any machinery.

BOWR-rice-beets-orange

Wild rice is most appreciated for its rich nutty flavour, which works well even when combined with other rice varieties. For this particular salad, I used a mixture of wild rice, red and brown rice and some black Japonica rice.

BOWR-dressing-ingredients

The dressing is rather creamy, the main ingredient being cream cheese. Balancing the creaminess, is the spiciness of the whole grain mustard and red chilli flakes, the crushed garlic and orange zest adding to the flavours.

BOWR-dressing-mixing

A bit of light cream is used to make the dressing easier to pour. But it should not be too liquidy either.

BOWR-dressing-done

The best part of this salad is to build it up. Start with the endive leaves on a serving platter. They should be placed close enough, but not overlapping. The idea is to ensure that you can life each leaf individually with the stuff piled on top of it.

BOWR-endive

Now place the cooked rice, covering the lower half of the leaves.

BOWR-endive-rice

Pour some of the dressing over the rice. And do resist the temptation to scoop it up already! (I’m speaking from experience!)

BOWR-endive-rice-dressing

Next is the turn of the beets and oranges. Pile them up on top of the rice.

BOWR-endive-rice-beets-orange

They do look pretty, don’t they?

BOWR-endive-rice-beets-orange-closeup

More dressing on top; and a few chives snipped on top completes the salad.

BOWR-finished

This salad can be eaten as a lunch on its own or can be served before a hearty meat main course.

BOWR-closeup

Light and refreshing, yet filling too!

~Ria

 

Oranges and Beets on Wild Rice – a Picturesque Salad
 
Author: 
Recipe type: Salad
Print
Ingredients
  • 1 cup wild rice or mix of rice including wild rice
  • 2 medium beets
  • 1 can (12 oz) orange segments
  • 2 hearts of endive
  • 3 tbsp cream cheese
  • 3 tbsp light cream
  • 1 ½ tsp whole grain mustard
  • 1 ½ tsp orange zest
  • 1 garlic clove
  • A pinch red chilli flakes
  • A few sprigs of chive
  • Salt and pepper to taste
Directions
  1. Cook the rice according to directions on the packet.
  2. Skin the beets and cut them into ½ inch cubes.
  3. In a pan of salted water, boil the beets until tender. Drain and keep aside.
  4. Drain the can of oranges and keep aside.
  5. Separate the endives into leaves.
  6. Crush the garlic clove.
  7. Mix the cream cheese with mustard, orange zest, crushed garlic, and chilli flakes.
  8. When thoroughly mixed, add the cream a little at a time till the desired consistency is reached. Season with salt and pepper to taste.
  9. In a serving platter, arrange the endive leaves in a single row, forming a border.
  10. Place the rice on the leaves, covering their lower half.
  11. Pour two table spoons of dressing over the rice.
  12. Mix the beets and oranges gently, and add to the platter, on top of the rice.
  13. Pour the remaining dressing over the top.
  14. Garnish with snipped chives and get ready for compliments!