|
| It does not make sense here in NY to eat out on Mother's Day. Restaurants are too crowded and food served at too much of a RUSH.
A few simple things I made: Puffed Wild Rice Soup. Deep Fried Pork Tender Loin, On Puffed Wild Rice. Gulf Shrimps, Ramps on Black Garlic Risotto. Rhubarb Apple Pie. I hope you all had a wonderful Happy Mother's Day, wherever your mother happens to be. A big THANK YOU to Terrific Teresa for the generous gift of wild rice. dcarch 
|
Follow-Up Postings:
|
| I've never had my mouth water so much at the sight of rice before! |
|
| Wow! Everything looks delicious. How did you "puff" the rice? Teresa |
|
- Posted by therustyone (My Page) on Tue, May 15, 12 at 2:06
| "Wow! Everything looks delicious. How did you "puff" the rice? " Ditto ! ! ! How DID you puff the rice? ? ? ? ? I can't decide what looks the best! Do you deliver? ? ? :>) Rusty |
|
| Thanks everyone. Wild rice, especially real wild rice, is such a special ingredient. I have been interested in exploring all its epicurean possibilities. Although it is not technically "rice", I was curious if you could puff it, and what kind of mouth feel you would get if it's puffed. I soaked the wild rice in super concentrated beef stock overnight. The rice was cooked, and then dehydrated completely in my dehydrator. After I deep fried the pork lion, I fried the rice. The rice puffed up very quickly and nicely. It was like Rice Crispy except airier and lighter. The puffed rice complemented well with the deep fried pork dish. And it's crispy chew contrasted nicely in the soup. It tasted so good that I made a couple more dishes with it. Once more, thank you Teresa. dcarch |
|
| Dcarch, that's fantastic! Thank you for sharing. |
|
| Thank you Jenny. I tried puffed wild rice on a salad. Very nice and more interesting than croutons. One more ingredient for vegetarians to play with. dcarch |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Cooking Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.