Roasted duck glazed with apricot marmelade. Just kidding! I am roasting
half a duck but I'll skip the glaze so I don't have to pay homage to someone
who made the marmalade. I'll make white and wild rice pilaf to go with it.

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

Heat oven to 350. Cook and stir wild rice with celery, onion and mushrooms
in butter until veggies are translucent. Pour into an ungreased casserole
(1-1/2 quart size, and one with a lid). Heat stock or broth to boiling;
pour over wild rice mixture. Stir in parsley, salt, bouquet sauce, sage,
basil. *If using canned or bottled mushrooms, drain and add them now.
Cover and bake 45 minutes. Stir in white rice. Cover and bake until all
liquid is absorbed, 40-45 minutes.

I won't have a waiter to criticize as I am making this at home. So if for
some reason something goes wrong I'll yell at myself. My cat doesn't let me
yell at her

Jill

"jmcquown" > wrote in message
...
> Roasted duck glazed with apricot marmelade. Just kidding! I am roasting
> half a duck but I'll skip the glaze so I don't have to pay homage to
> someone who made the marmalade. I'll make white and wild rice pilaf to go
> with it.
>
> 1/4 c. wild rice, rinsed
> 3/4 c. long grain white rice, rinsed

Yes, wild rice needs the wild rinsed off.

But if using enriched white rice (you very likely are) it shouldn't be
rinsed, it's already been washed and then enriched by appling a coating of
liquid vitamins/minerals... just like is done with cold breakfast cereals.
Imported rice, like basmati, needs to be washed very well, it's filthy. But
all rice grown in the US has been scrupulously cleaned in the processing,
hulled and polished, even brown rice. Rice grown in the US is actually
cleaner than pasta, I bet you don't wash pasta before cooking.

jmcquown said...

> Roasted duck glazed with apricot marmelade. Just kidding! I am
> roasting half a duck but I'll skip the glaze so I don't have to pay
> homage to someone who made the marmalade. I'll make white and wild rice
> pilaf to go with it.


Jill,

I whimped out and finished the Lloyd's pulled pork as sandwiches again. I'm
not proud but it's too darn hot and humid to hard boil an egg, imho.

Naturally I'd enjoy your dinner much more!

Best,

Andy

brooklyn1 wrote:

> Imported rice, like basmati, needs to be washed very well, it's filthy. But
> all rice grown in the US has been scrupulously cleaned in the processing,
> hulled and polished, even brown rice. Rice grown in the US is actually
> cleaner than pasta, I bet you don't wash pasta before cooking.
>
>
>

Yegods, Sheldon, could you be any more xenophobic?

What if the US rice was harvested by Chinese workers? Mexican?
Would it then be filthy also by your definition?

Every time I think you can't get worse, you do.

gloria p

"Gloria P" > wrote in message
...
> brooklyn1 wrote:
>
>> Imported rice, like basmati, needs to be washed very well, it's filthy.
>> But all rice grown in the US has been scrupulously cleaned in the
>> processing, hulled and polished, even brown rice. Rice grown in the US
>> is actually cleaner than pasta, I bet you don't wash pasta before
>> cooking.
>>
>>
>>
>
> Yegods, Sheldon, could you be any more xenophobic?
>
> What if the US rice was harvested by Chinese workers? Mexican?
> Would it then be filthy also by your definition?
>
> Every time I think you can't get worse, you do.
>
> gloria p

Everytime I think you can't be dumber you are.

brooklyn1 wrote:
> "jmcquown" > wrote in message
> ...
>> Roasted duck glazed with apricot marmelade. Just kidding! I am roasting
>> half a duck but I'll skip the glaze so I don't have to pay homage to
>> someone who made the marmalade. I'll make white and wild rice pilaf to go
>> with it.
>>
>> 1/4 c. wild rice, rinsed
>> 3/4 c. long grain white rice, rinsed
>
> Yes, wild rice needs the wild rinsed off.
>
> But if using enriched white rice (you very likely are) it shouldn't be
> rinsed, it's already been washed and then enriched by appling a coating of
> liquid vitamins/minerals... just like is done with cold breakfast cereals.
> Imported rice, like basmati, needs to be washed very well, it's filthy. But
> all rice grown in the US has been scrupulously cleaned in the processing,
> hulled and polished, even brown rice. Rice grown in the US is actually
> cleaner than pasta, I bet you don't wash pasta before cooking.
>

I think you're right about not having to wash domestic white rice.
However, I'm resigned to the fact that I'll never be able to cook white
rice without washing and rinsing at least 6 times. I'm guessing that
most folks who was raised in a rice-eating culture would find it tough
to change this behavior - even though it's irrational. That's the breaks.

jmcquown wrote:
> Roasted duck glazed with apricot marmelade. Just kidding! I am
> roasting half a duck but I'll skip the glaze so I don't have to pay
> homage to someone who made the marmalade. I'll make white and wild rice
> pilaf to go with it.
>
> 1/4 c. wild rice, rinsed
> 3/4 c. long grain white rice, rinsed
> 3 -4 Tbs. butter
> 1 Tbs. dried parsley
> 1/2 tsp. bottled Kitchen Bouquet sauce
> 1/2 tsp. dried basil
> 1/4 c. diced celery
> 1 small onion, diced
> 2-1/2 c. chicken stock or broth
> 1/2 tsp. salt
> 1/4 tsp. dried sage
> 1/4 c. sliced mushrooms*
>
> Heat oven to 350. Cook and stir wild rice with celery, onion and mushrooms
> in butter until veggies are translucent. Pour into an ungreased casserole
> (1-1/2 quart size, and one with a lid). Heat stock or broth to boiling;
> pour over wild rice mixture. Stir in parsley, salt, bouquet sauce, sage,
> basil. *If using canned or bottled mushrooms, drain and add them now.
> Cover and bake 45 minutes. Stir in white rice. Cover and bake until all
> liquid is absorbed, 40-45 minutes.
>
> I won't have a waiter to criticize as I am making this at home. So if
> for some reason something goes wrong I'll yell at myself. My cat
> doesn't let me yell at her
>
> Jill

You do have a "John", right?

d

On Sat 18 Jul 2009 09:51:53a, jmcquown told us...

> Roasted duck glazed with apricot marmelade. Just kidding! I am
> roasting half a duck but I'll skip the glaze so I don't have to pay
> homage to someone who made the marmalade. I'll make white and wild rice
> pilaf to go with it.
>
> 1/4 c. wild rice, rinsed
> 3/4 c. long grain white rice, rinsed
> 3 -4 Tbs. butter
> 1 Tbs. dried parsley
> 1/2 tsp. bottled Kitchen Bouquet sauce
> 1/2 tsp. dried basil
> 1/4 c. diced celery
> 1 small onion, diced
> 2-1/2 c. chicken stock or broth
> 1/2 tsp. salt
> 1/4 tsp. dried sage
> 1/4 c. sliced mushrooms*
>
> Heat oven to 350. Cook and stir wild rice with celery, onion and
> mushrooms in butter until veggies are translucent. Pour into an
> ungreased casserole (1-1/2 quart size, and one with a lid). Heat stock
> or broth to boiling; pour over wild rice mixture. Stir in parsley,
> salt, bouquet sauce, sage, basil. *If using canned or bottled
> mushrooms, drain and add them now. Cover and bake 45 minutes. Stir in
> white rice. Cover and bake until all liquid is absorbed, 40-45 minutes.
>
> I won't have a waiter to criticize as I am making this at home. So if
> for some reason something goes wrong I'll yell at myself. My cat
> doesn't let me yell at her
>
> Jill

Sounds lovely, Jill. I love duckling.

We're having a rather mundane old fashioned meal tonight, "traditional"
stuffed peppers (ground meat, rice, onion, bits of tomato and celery),
baked in a tomato gravy, along with mashed potatoes, and fresh green peas
from our neighbor's garden. Individual baked egg custards for dessert.

I'm still trying to stay with relatively soft foods.


--
Wayne Boatwright
------------------------------------------------------------------------
Cooking is like love. It should be entered into with abandon or
not at all. Harriet van Horne