So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

thanks
jude

Jude wrote:
So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

Perhaps cooking them individually (add the veggies and such to one or
the other, cook both in stock) and then combining at the end is the
solution?

Jude wrote:
So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

I cook the wild separately, then cook the white as normal. Then mix the
two. Wild takes about 45 minutes, white about 20-25.

-L.

In article . com,
"Jude" wrote:

So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

I'd prepare the wild rice separately and stir it in at the end with the
parsley rather than messing with opening and closing the lid and
adjusting trying to get the wild to balance with the white. Then again,
I've never prepared the dish.

--
http://web0.greatbasin.net/~leo/

On Dec 23, 2006, -L. wrote:

I cook the wild separately, then cook the white as normal. Then mix
the
two. * Wild takes about 45 minutes, white about 20-25.

That's what I do.

Here's a wild rice recipe I like. It's done in the oven and is fairly
plain. I like it to as an accomapniment for more elaborate dishes.

WILD RICE CASSEROLE

1 cup uncooked wild rice
1/4 to 1/2 cup chopped onion
3 stalks celery, peeled and chopped
1 teaspoon seasoned salt
1/2 cup white wine
2 tablespoons butter
1 quart chicken stock
pepper to taste

Preheat oven to 350F.

You can mix all the ingredients and bake for
1-1/2 to 2 hours. Check after about 45 minutes.

My notes:

I omit the seasoned salt as I find the finished dish too salty.

I saute just to soften the celery and onion.

This comes from the Congressional Club
Cook Book (1993 edition) and was contributed
by Mrs. Eugene McCarthy.

In article . com,
"Jude" wrote:

So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

thanks
jude

Personally?

I'd cook them separately then mix them together.

We no longer eat white rice at all. I'm mixing brown and wild rice...

Problem solves since those have the same cooking times.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Jude wrote:
So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

The only fool proof method I know of is to cook the regular rice
separately from the wild rice and then blend them together... but that
doesn't make it a pilaf.... you also need to saute both types of grain
prior to proceeding with the cooking.

Personally I don't much care for blending the two, I like my pilaf with
one or the other... I think the concept came about with some slick
marketing, those expensive little packets, but those contain very
little wild rice for the price and the rices are both manipulated to
make them instant, and those seasoning packets make them the ramen of
rice.

Wild rice isn't rice anyway... it's best cooked and eaten on it's own,
keep it pure... stretching it with rice just cheapens what is otherwise
a delectible dish.

Omelet wrote:

In article . com,
"Jude" wrote:

So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

thanks
jude

Personally?

I'd cook them separately then mix them together.

We no longer eat white rice at all. I'm mixing brown and wild rice...


Good move, I don't either. White rice is one of the most nutritionally
empty foods around, plus which anymore to me it tastes not too
dissimilar from Elmer's Glue...

Brown rice is flavorful and healthy (for a starch), cooking time/method
is no problem once you do it a few times...

WIth the two ducks I'm serving for Christmas one of my guests is making
a wild rice side dish that includes dried cranberries and pecans. This
is apparently all wild rice, not one of the mixes that Sheldon
referenced further down in the thread...

The two ducks are waiting for me to pick them up in the freezer at my
corner bar (they have a small freezer plus a small fridge, handy
because we do lotsa cookouts and stuff there), my chef friend left them
there last night (it's her holiday present to me). Another friend
called and said they dropped off a chic black grocery cart for me as a
holiday/birthday gift, it's waiting for me back in the likker stock
room... :-)

I walk to the stupormarkets here so the cart will be a real help when
I'm dragging heavy stuff home. They used to be called "old lady
carts", but 90% of the peeps I see using them are under the age of
30...

So I'm OFF, lol...

OH, yesterday the landlord brought me a new stove, the oven in my old
one was kaput. It's nice and shiny and new (a basic GE, nothing
fancy), I have a virgin stove for Christmas, I almost hate to start
using it... :-)

--
Best
Greg

Omelet wrote:
In article . com,
"Jude" wrote:

So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

thanks
jude

Personally?

I'd cook them separately then mix them together.

We no longer eat white rice at all. I'm mixing brown and wild rice...

Problem solves since those have the same cooking times.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson


Thanks, all of you. You have just convinced me that my backup plan -
wild and brown - is a better way to go.

We're opening gifts in the morning, then heading over to mom-in-law's
house for a few hours, probably arriving home around 4 with me wanting
to serve dinner by 7:30. So i'm trying to avoid cooking them
seperately, looking for a fairly simple low-stress dinner; that's why I
figured on a pilaf. Sautee, add liquid, boil, reduce, cover, do other
stuff, and return to serve.

Om, do you go 50/50 on wild and brown? (Not like it matter since the
bulk wild rice was sold out and all i could get was 4 oz box, so it
will probably be more like 1/3 wild to 2/3 brown.)

Sheldon wrote:

The only fool proof method I know of is to cook the regular rice
separately from the wild rice and then blend them together... but that
doesn't make it a pilaf.... you also need to saute both types of grain
prior to proceeding with the cooking.

Personally I don't much care for blending the two, I like my pilaf with
one or the other... I think the concept came about with some slick
marketing, those expensive little packets, but those contain very
little wild rice for the price and the rices are both manipulated to
make them instant, and those seasoning packets make them the ramen of
rice.

Wild rice isn't rice anyway... it's best cooked and eaten on it's own,
keep it pure... stretching it with rice just cheapens what is otherwise
a delectible dish.

Well, I do a wild rice and mushroom casserole every Thanksgiving.
Didn't have a great desire to make it again. I love wild rice on its
own but I didn't want anything so chewy next to lobster. We eat rice
pilaf made with white ort brown rice with vermicelli added all the
time, so i was looking for a way to jazz it up a little. I rarely mix
the two but wanted to softer texture of the rice alongside the stronger
flavcor and holiday mental association of the wild rice. That was my
reasoning.

ps, I don't like packaged mixes, but I know, I'm basically trying to
create something I could buy in a box if I wasn't such a snob...........

-L. wrote:
Jude wrote:
So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

I cook the wild separately, then cook the white as normal. Then mix the
two. Wild takes about 45 minutes, white about 20-25.

-L.



I've cooked brown rice and white rice together by giving the brown rice a
head start. Boil enough water for both rices, add the brown rice to the
water as it's heating. When it comes to a boil, lower the heat and let it
simmer (covered) for 20 minutes. Add the salt and white rice, stir, and
simmer for another 15 minutes. Let it rest for 5 minutes before opening
the lid.

You should be able to do something similar with white and wild rice.

Bob

Jude wrote:
So i want to do a pilaf using wild rice and white rice for christmas
dinner. Seems like a simple idea, but when i cook rice I simmer it
without taking the lid off. Wild rice needs so much longer to cook,
I've fopund quite a few recipes that say to cook it for about 45
minutes then add the white rice.

Anyone here regularly make a white/wild rice combo? If I'm nervous,
I'll probably just end up doing wild and brown, but that's a little
heartier.

My plan:
sautee onions and shallots in olive oil, then add rice, cook til
lightly toasted.
add stock and herbs.
cover and simmer.
add white rice as necessary.
stir in fresh parlsey and top with pine nuts.


so all i need is help with the cooking times to make sure I don't gum
things up!!

thanks
jude

Posted back in 1999:

White & Wild Herbed Rice


1/4 c. uncooked wild rice
3/4 c. uncooked long-grain white rice
3 Tbs. butter or margarine
1 Tbs. dried parsley
scant 1/2 tsp. bottled Kitchen Bouquet sauce
1/4 tsp. dried basil
1/4 c. diced celery
1 small onion, minced
2-1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. rubbed sage
4 oz. canned sliced mushrooms*


Preheat oven to 350 degrees. In saucepan, melt butter and cook and stir
wild rice, celery and onion until vegetables are tender (*and 1/4 c. fresh
sliced mushrooms, sauteed with the celery and onion if not using canned).
Pour into ungreased 1-1/2 to 2 quart casserole. Heat broth to boiling.
Pour over wild rice mixture. Stir in parsley, salt, bouquet sauce, sage,
basil and mushrooms. Cover and bake 45 minutes.


Stir in white rice. Cover and bake until all liquid is absorbed, about 40
minutes longer. Remove from oven and let stand covered 5 minutes. Stir
well before serving. Serves 8

Jill

In article m,
"Gregory Morrow" wrote:

Personally?

I'd cook them separately then mix them together.

We no longer eat white rice at all. I'm mixing brown and wild rice...


Good move, I don't either. White rice is one of the most nutritionally
empty foods around, plus which anymore to me it tastes not too
dissimilar from Elmer's Glue...

Heh! Even cooked in stock, white rice does not have anywhere _near_ the
flavor of brown and wild rices.

I'm discovering the wide world of rices! There are many varieties. I
mixed 2 parts brown to 1 part each red and black last night and cooked
it in duck stock with a little garlic and 5 spice powder, then added a
smidgin of soy sauce and some butter when it was done.


Brown rice is flavorful and healthy (for a starch), cooking time/method
is no problem once you do it a few times...

I use a pressure cooker. ;-)
20 minutes.


WIth the two ducks I'm serving for Christmas one of my guests is making
a wild rice side dish that includes dried cranberries and pecans. This
is apparently all wild rice, not one of the mixes that Sheldon
referenced further down in the thread...

Oh gods... I'd skip the pecans (I like nuts but not mixed into recipes)
but adding dried cranberries sounds like heaven! Wish I'd read this last
night, I think I still have some on hand.


The two ducks are waiting for me to pick them up in the freezer at my
corner bar (they have a small freezer plus a small fridge, handy
because we do lotsa cookouts and stuff there), my chef friend left them
there last night (it's her holiday present to me). Another friend
called and said they dropped off a chic black grocery cart for me as a
holiday/birthday gift, it's waiting for me back in the likker stock
room... :-)

Nice gift! :-)
I have 4 ducks thawed in the 'frige awaiting me cutting them in half.
I'll then season them, re-assemble them and roast. I'm going to serve
them on the plate as halves but I wanted leftovers and one duck per
person is what I plan for. Ducks don't have a lot of meat on them.


I walk to the stupormarkets here so the cart will be a real help when
I'm dragging heavy stuff home. They used to be called "old lady
carts", but 90% of the peeps I see using them are under the age of
30...

So I'm OFF, lol...

OH, yesterday the landlord brought me a new stove, the oven in my old
one was kaput. It's nice and shiny and new (a basic GE, nothing
fancy), I have a virgin stove for Christmas, I almost hate to start
using it... :-)

lol

Happy cooking!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com,
"Jude" wrote:

Thanks, all of you. You have just convinced me that my backup plan -
wild and brown - is a better way to go.

We're opening gifts in the morning, then heading over to mom-in-law's
house for a few hours, probably arriving home around 4 with me wanting
to serve dinner by 7:30. So i'm trying to avoid cooking them
seperately, looking for a fairly simple low-stress dinner; that's why I
figured on a pilaf. Sautee, add liquid, boil, reduce, cover, do other
stuff, and return to serve.

Om, do you go 50/50 on wild and brown? (Not like it matter since the
bulk wild rice was sold out and all i could get was 4 oz box, so it
will probably be more like 1/3 wild to 2/3 brown.)

Sorry I'm answering this late! I passed out from exhaustion last night...

I like to mix 2 parts brown to 1 part each of both colors. I've mixed 2
cups brown to 1 cup black and 1 cup red for tonight's dinner, added to 4
cups concentrated stock and 4 cups water.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sun, 24 Dec 2006 10:20:21 -0600, Omelet
wrote:

In article . com,
"Jude" wrote:

Thanks, all of you. You have just convinced me that my backup plan -
wild and brown - is a better way to go.

We're opening gifts in the morning, then heading over to mom-in-law's
house for a few hours, probably arriving home around 4 with me wanting
to serve dinner by 7:30. So i'm trying to avoid cooking them
seperately, looking for a fairly simple low-stress dinner; that's why I
figured on a pilaf. Sautee, add liquid, boil, reduce, cover, do other
stuff, and return to serve.

Om, do you go 50/50 on wild and brown? (Not like it matter since the
bulk wild rice was sold out and all i could get was 4 oz box, so it
will probably be more like 1/3 wild to 2/3 brown.)

Sorry I'm answering this late! I passed out from exhaustion last night...

I like to mix 2 parts brown to 1 part each of both colors. I've mixed 2
cups brown to 1 cup black and 1 cup red for tonight's dinner, added to 4
cups concentrated stock and 4 cups water.

Where do you find the red and black colored rice? Do they pop and
show their innards when they are cooked? Is their cooking time
approx. the same as brown?


--
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