Saturday, February 19, 2011

Cranberry-Ginger Wild Rice

I made this one for Thanksgiving and although it was delicious with the turkey, it was even better as a cold leftover the next day!  Give this a try and let me know how you prefer it!

Cranberry-Ginger Wild Rice

2/3 C short or medium grain white rice
1/3 C wild rice (you choose the mix)
1/2 yellow or sweet onion, finely chopped
1/2 inch piece fresh ginger, peeled and finely chopped
1/2 T salt
1 T oil
1 3/4 - 2 C water
1 C dried Craisins
  1. Saute onion, ginger and oil in large stainless steel skillet or pot.  Add salt.  When onion begins to become transluscent, add the rice and saute for 4 minutes.  Do not use teflon, the rice will scratch it while stirring.
  2. Place oven in the rice cooker or pot where you will cook the rice.  Add the water.
  3. Close the lid and allow to rest for  1 to 2 hours.
  4. Rice Cooker: Cook rice according to rice cooker directions for a pot of mixed rice. 
  5. Pot Cooking:  Turn heat on high and bring to boil.  Watch carefully so that pot does not boil over.  Once boiling, turn heat to low and cook slowly for about 50 minutes.  Do not remove lid.  Once rice is cooked, turn off heat.
  6. Add craisins to the rice and give it a gentle toss with a fork or rice paddle. Then, allow to rest with the lid on for appox. 15 minutes.
  7. Stir ingredients into rice, adjust seasoning and serve warm or let cool to eat chilled.
NOTE 1:  You may increase or decrease the white to wild rice ratio depending on your tolerance or taste.

NOTE 2:  You must adjust the amount of water according to the ratio of white to wild rice.  Wild rice requires more water to cook and older rices also require more water.

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