Vegetable-arianism

Gemini Cricket · 07-31-2006, 05:24 AM

Quote:

Originally Posted by Matterhorn Fan

GC--You didn't mention that wild rice also smells wonderful when it's being cooked. The whole house smells great!

I didn't mention it because I have no sense of smell. Born without it. lol!

Gemini Cricket · 08-02-2006, 04:56 AM

Here is the exact recipe I wanted to post:

WILD RICE SALAD

1/2 cup pine nuts
1/4 cup pumpkin seeds
6 cups chicken stock
11/2 cup wild rice
1 carrot, cut into 1/2-inch long matchsticks
3 tablespoons dried cranberries
1 Roma tomato, finely diced
4-5 scallions, finely chopped
3 bunches watercress

Preheat oven to 350 degrees.

Spread the pine nuts and pumpkin seeds in a small baking pan. Toast
them in the oven for 10 minutes until they are golden brown. Let
cool.

Combine the chicken stock and wild rice in a stockpot. Bring to a
boil, reduce heat to low and simmer, covered, for 45-55 minutes until
the grains are opened up and tender.

Spread the hot rice on a baking sheet and let cool.

When rice is cool, scrape it into a large bowl and add carrots, dried
cranberries, diced tomato, toasted pine nut pumpkin seed mixture and
scallions.

Toss all ingredients together with vinaigrette, refrigerate for at
least one hour and serve over watercress.

Serves 4-6.

Source: Mitsitam Native Foods Cafe, Smithsonian's National Museum of
the American Indian

(Thank you to Jim Horn again.)

08-02-2006, 04:56 AM	#2
Gemini Cricket ... Join Date: Jan 2005 Posts: 13,244	Here is the exact recipe I wanted to post: WILD RICE SALAD 1/2 cup pine nuts 1/4 cup pumpkin seeds 6 cups chicken stock 11/2 cup wild rice 1 carrot, cut into 1/2-inch long matchsticks 3 tablespoons dried cranberries 1 Roma tomato, finely diced 4-5 scallions, finely chopped 3 bunches watercress Preheat oven to 350 degrees. Spread the pine nuts and pumpkin seeds in a small baking pan. Toast them in the oven for 10 minutes until they are golden brown. Let cool. Combine the chicken stock and wild rice in a stockpot. Bring to a boil, reduce heat to low and simmer, covered, for 45-55 minutes until the grains are opened up and tender. Spread the hot rice on a baking sheet and let cool. When rice is cool, scrape it into a large bowl and add carrots, dried cranberries, diced tomato, toasted pine nut pumpkin seed mixture and scallions. Toss all ingredients together with vinaigrette, refrigerate for at least one hour and serve over watercress. Serves 4-6. Source: Mitsitam Native Foods Cafe, Smithsonian's National Museum of the American Indian (Thank you to Jim Horn again.)
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