"Pandora" > wrote in
:

>
> "Rhonda Anderson" > ha scritto nel messaggio
> .5...

>>
>> No, you're not wrong. "Normal" rice and wild rice are both grasses
>> belonging to the family Poaceae, and rice grains and wild rice grains
>> are both the seeds of the grass. However, the plants belong to two
>> different genera.
>>
>> Rice is the grain of the plant Oryza sativa. There are, as you would
>> know, many varieties and cultivars - short grain, long grain,
>> basmati, jasmine, arborio, carnaroli etc, but they are all Oryza
>> sativa.
>>
>> Wild rice is the grain of the plant Zizania aquatica
>
> Thank you, Ronda, for clarifications.
> Pandora

You're welcome, Pandora.

I'm off to make dinner now. My flat leaf parsley is growing madly and
needed a good haircut, so I picked some mint as well, and am making some
tabbouleh. Not sure exactly what we're having with it.

Here's a rice salad recipe you might like to try some time. It goes very
well with ham or poultry. Our Christmas is in summer, and we always have
a cold lunch - cold ham/chicken/turkey with salads. I've made this one a
couple of times and it goes very well.

Spiced Rice Salad (from Home Beautiful Magazine)

1 3/4 cups long grain rice (preferably basmati)
1/4 cup oil
1 tsp finely chopped ginger
1 tsp each ground coriander seed and cumin
about 3 1/2 cups stock
2 tsp salt
1/2 cup each currants* and sliced dried apricots, soaked in enough water
to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt & freshly ground pepper

Use a large pan to cook rice. Heat oil and saute rice with the ginger and
spices for a few minutes, stirring. Add the stock and salt and bring to
boil, stirring once. Reduce heat to low, cover and cook for 20 - 25
minutes without stirring. When cooked, fluff up with a fork and leave
uncovered until cold. Beat dressing ingredients until combined and add to
the rice with the dried fruits, a little at a time, tossing lightly but
thoroughly to distribute evenly. Lastly add toasted almonds and green
onions.

* these are the currants which are small, dried grapes, NOT blackcurrants
or redcurrants. They have a slightly tart taste.

Rhonda Anderson
Cranebrook, NSW, Australia