Hello group!
I wold like to know if in US people eat rice salad.
Here in Italy we use to make this dish in the hot summertime, because it is
a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.
You boil the rice and when is ready, you put it in a bowl.
Season it with EVOO, pepper and lemon. When it is cold, you put inside the
pickles and wurstels and mix.
At this point, put the seasoned rice in a tray and decore it with: thin
slices of big round tomatos; anchovies under oil; cloves of hard-boiled
eggs; black olives; mayonnaise and parsley.
You can put inside every vegetables you like! For this reason I say that it
is a free dish!
Cheers
Pandora
P.S.Sorry but I haven't a photo of this. Next time I will send you.

Pandora wrote:
> Hello group!
> I wold like to know if in US people eat rice salad.
> Here in Italy we use to make this dish in the hot summertime, because it is
> a cold dish. I make it with yellow rice, pickles and little pieces of
> wurstels.
> You boil the rice and when is ready, you put it in a bowl.
> Season it with EVOO, pepper and lemon. When it is cold, you put inside the
> pickles and wurstels and mix.
> At this point, put the seasoned rice in a tray and decore it with: thin
> slices of big round tomatos; anchovies under oil; cloves of hard-boiled
> eggs; black olives; mayonnaise and parsley.
> You can put inside every vegetables you like! For this reason I say that it
> is a free dish!
> Cheers
> Pandora
> P.S.Sorry but I haven't a photo of this. Next time I will send you.
>
>
>
That sounds like a wonderful Summer Hot Weather Dish.

Most rice salads here, are made with wild rice, which is not rice at
all, but delicious, nevertheless. Do you have wild rice in Italy? If
not, I would be happy to send you some. )

I can see the pickles, the Wuerstl (what kind do you use) and almost
everything else you list, but I would not use anchovies or any kind of
olives. I might even put in some kind of cheese, Emmenthaler would go
nicely with the cut up sausages and some cut up ham might also be
good. I have made similar salads with pasta or potatoes instead of
the rice, but I will try your recipe. Thank you.

"Pandora" > wrote in message
...
> Hello group!
> I wold like to know if in US people eat rice salad.
> Here in Italy we use to make this dish in the hot summertime, because it
> is a cold dish. I make it with yellow rice, pickles and little pieces of
> wurstels.
> You boil the rice and when is ready, you put it in a bowl.
> Season it with EVOO, pepper and lemon. When it is cold, you put inside
> the pickles and wurstels and mix.
> At this point, put the seasoned rice in a tray and decore it with: thin
> slices of big round tomatos; anchovies under oil; cloves of hard-boiled
> eggs; black olives; mayonnaise and parsley.
> You can put inside every vegetables you like! For this reason I say that
> it is a free dish!
> Cheers
> Pandora
> P.S.Sorry but I haven't a photo of this. Next time I will send you.
>
>
>

Sounds great. What are wurstels - a sausage?

I have had good luck with rice, slivered fresh small zucchini, onion,
vinegarette.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

In article >, "Pandora"
> wrote:

> You boil the rice and when is ready, you put it in a
> bowl. (particulars snipped)
> P.S.Sorry but I haven't a photo of this. Next time I will send you.

Sounds interesting. What are wurstels? Pieces of sausage meat?
Don't post a picture here; it's a text-only group.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"Margaret Suran" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>> Hello group!
>> I wold like to know if in US people eat rice salad.
>> Here in Italy we use to make this dish in the hot summertime, because it
>> is a cold dish. I make it with yellow rice, pickles and little pieces of
>> wurstels.
>> You boil the rice and when is ready, you put it in a bowl.
>> Season it with EVOO, pepper and lemon. When it is cold, you put inside
>> the pickles and wurstels and mix.
>> At this point, put the seasoned rice in a tray and decore it with: thin
>> slices of big round tomatos; anchovies under oil; cloves of hard-boiled
>> eggs; black olives; mayonnaise and parsley.
>> You can put inside every vegetables you like! For this reason I say that
>> it is a free dish!
>> Cheers
>> Pandora
>> P.S.Sorry but I haven't a photo of this. Next time I will send you.
>>
> That sounds like a wonderful Summer Hot Weather Dish.
>
> Most rice salads here, are made with wild rice, which is not rice at all,
> but delicious, nevertheless. Do you have wild rice in Italy? If not, I
> would be happy to send you some. )

Is Wild rice the one with black and white corns? Yes we have, but we use it
rarely. BTW thank you for your kind offer
>
> I can see the pickles, the Wuerstl (what kind do you use)

I use the wurstel's brands "Senfter" or "Wuber" . I think they are
pre -cooked and are sold in plastic packet.

and almost
> everything else you list, but I would not use anchovies or any kind of
> olives. I might even put in some kind of cheese, Emmenthaler would go
> nicely with the cut up sausages and some cut up ham might also be good.
> I have made similar salads with pasta or potatoes instead of the rice, but
> I will try your recipe. Thank you.

Sometimes I put inside little cubes of emmenthal and cooked ham, too.
Sometimes I don't put anchovies. But I put always pickles. It depends on
what you have in the kitchen
I 've never try to make a potetos salad in this way! But it sounds nice and
I will make it. Thank you for this idea.
Cheers
Pandora

On Sat 23 Jul 2005 10:25:58p, Pandora wrote in rec.food.cooking:

>
> "Margaret Suran" > ha scritto nel
> messaggio ...
>>
>>
>> Pandora wrote:
>>> Hello group!
>>> I wold like to know if in US people eat rice salad.
>>> Here in Italy we use to make this dish in the hot summertime, because
>>> it is a cold dish. I make it with yellow rice, pickles and little
>>> pieces of wurstels. You boil the rice and when is ready, you put it
>>> in a bowl. Season it with EVOO, pepper and lemon. When it is cold,
>>> you put inside the pickles and wurstels and mix.
>>> At this point, put the seasoned rice in a tray and decore it with:
>>> thin slices of big round tomatos; anchovies under oil; cloves of
>>> hard-boiled eggs; black olives; mayonnaise and parsley.
>>> You can put inside every vegetables you like! For this reason I say
>>> that it is a free dish!
>>> Cheers
>>> Pandora
>>> P.S.Sorry but I haven't a photo of this. Next time I will send you.
>>>
>> That sounds like a wonderful Summer Hot Weather Dish.
>>
>> Most rice salads here, are made with wild rice, which is not rice at
>> all, but delicious, nevertheless. Do you have wild rice in Italy? If
>> not, I would be happy to send you some. )
>
> Is Wild rice the one with black and white corns? Yes we have, but we use
> it rarely. BTW thank you for your kind offer

This site has a good picture of raw wild rice. Before cooking the grains
are closed and totally dark in color. After cooking, the grain opens and
you will see the light interior contrasting with the dark exterior.

http://tinyurl.com/9e24v



>> I can see the pickles, the Wuerstl (what kind do you use)
>
> I use the wurstel's brands "Senfter" or "Wuber" . I think they are
> pre -cooked and are sold in plastic packet.
>
> and almost
>> everything else you list, but I would not use anchovies or any kind of
>> olives. I might even put in some kind of cheese, Emmenthaler would go
>> nicely with the cut up sausages and some cut up ham might also be
>> good. I have made similar salads with pasta or potatoes instead of the
>> rice, but I will try your recipe. Thank you.
>
> Sometimes I put inside little cubes of emmenthal and cooked ham, too.
> Sometimes I don't put anchovies. But I put always pickles. It depends on
> what you have in the kitchen
> I 've never try to make a potetos salad in this way! But it sounds nice
> and I will make it. Thank you for this idea.
> Cheers
> Pandora
>
>
>



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Peter Aitken" wrote:
>
> Sounds great. What are wurstels - a sausage?

Wurstels are the one you call "frankfurter". Like this
http://tinypic.com/9a9z7b.jpg
http://tinypic.com/9a9zd3.jpg

> I have had good luck with rice, slivered fresh small zucchini, onion,
> vinegarette.

Is this a cold salad?
Cheers
Pandora

"Melba's Jammin'" > ha scritto nel messaggio
...
> In article >, "Pandora"
> > wrote:
>
>> You boil the rice and when is ready, you put it in a
>> bowl. (particulars snipped)
>> P.S.Sorry but I haven't a photo of this. Next time I will send you.
>
> Sounds interesting. What are wurstels? Pieces of sausage meat?
> Don't post a picture here; it's a text-only group.

Our Wurstels are yours Frankfurter
Cheers
Pandora

On Sat, 23 Jul 2005 23:07:04 GMT, Peter Aitken wrote:

> What are wurstels - a sausage?

I googled an image... looks like a hot dog to me.

"Wayne Boatwright" wrote:
> This site has a good picture of raw wild rice. Before cooking the grains
> are closed and totally dark in color. After cooking, the grain opens and
> you will see the light interior contrasting with the dark exterior.
> http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black and
white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild rice,
but it has bigger grains. Very good to make risotti and flans. But it is
very expensive.

Cheers
Pandora

On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:

>
> "Wayne Boatwright" wrote:
>> This site has a good picture of raw wild rice. Before cooking the
>> grains are closed and totally dark in color. After cooking, the grain
>> opens and you will see the light interior contrasting with the dark
>> exterior. http://tinyurl.com/9e24v
>
> Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
> and white!
> The grains open!!!!! It is magic!
> In nothern Italy they cultivate riso "Venere". It is black like wild
> rice, but it has bigger grains. Very good to make risotti and flans. But
> it is very expensive.
>
> Cheers
> Pandora

Pandodra, if it hasn't already been said, wild rice is not a grain like
regular rice. It is the seed of a grass, and that is why it opens as it
cooks. The grasses grow in shallow water. Before it was grown
commercially, the traditional way of harvesting it was by canoe or small
boat. The grasses were beaten and the rice would fall off into the boat.
American Indians were probably the very first to harvest it.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Sat 23 Jul 2005 11:15:37p, Wayne Boatwright wrote in rec.food.cooking:

> On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" wrote:
>>> This site has a good picture of raw wild rice. Before cooking the
>>> grains are closed and totally dark in color. After cooking, the grain
>>> opens and you will see the light interior contrasting with the dark
>>> exterior. http://tinyurl.com/9e24v
>>
>> Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
>> and white!
>> The grains open!!!!! It is magic!
>> In nothern Italy they cultivate riso "Venere". It is black like wild
>> rice, but it has bigger grains. Very good to make risotti and flans. But
>> it is very expensive.
>>
>> Cheers
>> Pandora
>
> Pandodra,

Sorry, a slip of the finger. I didn't mean to misspell your name.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" wrote:
>>> This site has a good picture of raw wild rice. Before cooking the
>>> grains are closed and totally dark in color. After cooking, the grain
>>> opens and you will see the light interior contrasting with the dark
>>> exterior. http://tinyurl.com/9e24v
>>
>> Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
>> and white!
>> The grains open!!!!! It is magic!
>> In nothern Italy they cultivate riso "Venere". It is black like wild
>> rice, but it has bigger grains. Very good to make risotti and flans. But
>> it is very expensive.
>>
>> Cheers
>> Pandora
>
> Pandodra, if it hasn't already been said, wild rice is not a grain like
> regular rice. It is the seed of a grass, and that is why it opens as it
> cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm wrong?

The grasses grow in shallow water. Before it was grown
> commercially, the traditional way of harvesting it was by canoe or small
> boat. The grasses were beaten and the rice would fall off into the boat.
> American Indians were probably the very first to harvest it.

I've red that wild rice grows in Canada! And indians discovered it.
Cheers
Pandora

"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sat 23 Jul 2005 11:15:37p, Wayne Boatwright wrote in rec.food.cooking:
>
>> On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" wrote:
>>>> This site has a good picture of raw wild rice. Before cooking the
>>>> grains are closed and totally dark in color. After cooking, the grain
>>>> opens and you will see the light interior contrasting with the dark
>>>> exterior. http://tinyurl.com/9e24v
>>>
>>> Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
>>> and white!
>>> The grains open!!!!! It is magic!
>>> In nothern Italy they cultivate riso "Venere". It is black like wild
>>> rice, but it has bigger grains. Very good to make risotti and flans. But
>>> it is very expensive.
>>>
>>> Cheers
>>> Pandora
>>
>> Pandodra,
>
> Sorry, a slip of the finger. I didn't mean to misspell your name.

Doesn't matter Wayne! It can happen
Pandora

Pandora > wrote:

> Hello group!
> I wold like to know if in US people eat rice salad.

I do.

> Here in Italy we use to make this dish in the hot summertime, because it is
> a cold dish. I make it with yellow rice, pickles and little pieces of
> wurstels.

I don't know what wurstels are.

I use any veggies I have handy, and either dress it with a vinaigrette
or a mayo-based salad dressing. It's very versatile, and I love it.

Wheatberry salad is very good, too.

serene

"serene" > ha scritto nel messaggio
...
> Pandora > wrote:
>
>> Hello group!
>> I wold like to know if in US people eat rice salad.
>
> I do.
>
>> Here in Italy we use to make this dish in the hot summertime, because it
>> is
>> a cold dish. I make it with yellow rice, pickles and little pieces of
>> wurstels.
>
> I don't know what wurstels are.

Wurstels are Frankfurter!
>
> I use any veggies I have handy, and either dress it with a vinaigrette
> or a mayo-based salad dressing. It's very versatile, and I love it.

oh yes!
>
> Wheatberry salad is very good, too.

I have tried it. yes, is very good!
Cheers
Pandora

"Pandora" > wrote in
:

>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...

>>
>> Pandodra, if it hasn't already been said, wild rice is not a grain
>> like regular rice. It is the seed of a grass, and that is why it
>> opens as it cooks.
>
> But also normal rice is a grass cultivated in shallow water! Or I'm
> wrong?

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


Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" > ha scritto nel messaggio
.5...
> "Pandora" > wrote in
> :
>
>>
>> "Wayne Boatwright" > ha scritto nel messaggio
>> ...
>
>>>
>>> Pandodra, if it hasn't already been said, wild rice is not a grain
>>> like regular rice. It is the seed of a grass, and that is why it
>>> opens as it cooks.
>>
>> But also normal rice is a grass cultivated in shallow water! Or I'm
>> wrong?
>
> 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

serene wrote:

> Wheatberry salad is very good, too.

Millet salad is also very good. It's a bit like couscous.

Bob

"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

On Sun 24 Jul 2005 02:27:52a, Rhonda Anderson wrote in rec.food.cooking:

> "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.

Thanks from me as well, Rhonda, for differentiating between the different
types of rice.

Also, your rice salad recipe sounds delicious, and one I shall make! It
never occurred to me to serve a cold lunch at Christmas, but our weather
here in Arizona is certainly warm enough in the winter. I may just do that
this year.

Wayne

> 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
>
>



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright > wrote in
:

>
> Also, your rice salad recipe sounds delicious, and one I shall make!
> It never occurred to me to serve a cold lunch at Christmas, but our
> weather here in Arizona is certainly warm enough in the winter. I may
> just do that this year.
>

Even though Christmas is in summer here, many people still do the
traditional hot Christmas lunch or dinner, although cold seafood
Christmas lunches are extremely popular.

Our family always had cold, though - I've had only two hot Christmas
meals. Once, when I was a child, and we had Christmas lunch at my aunt's
for some reason. The other time was Christmas the year I married. My
mother had passed away ten years before, so my sister and I had already
been doing the Christmas meal for some time. As we married in
December,were not long back from our honeymoon, and did not have
everything organised at our house yet (we did not live together before
marrying), my sister volunteered to do the Christmas meal at her house.
She decided it might be nice to do a hot meal for my Dad - his family
had traditionally had a hot meal, but he had only had that one at my
aunt's since he married. I think he enjoyed it very much, and we were so
glad my sister had decided to do it, as it turned out to be his last
Christmas.

The one hot thing we did always have was my grandmother's Christmas
pudding - but served with cold custard or icecream. After my grandmother
passed away (after Mum) I took over making the pudding, but the last one
I made was that hot Christmas dinner. Everyone forgot all about it, and
it never got served! I do like a little bit of pudding, so I buy little
individual ones for myself <g>.

I cook turkey and/or chicken the night before, so the oven is not heating
the house up in the daytime.

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking

> 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
>

Sound nice...I'd soak the dried fruit in Brandy or Rum though instead
of just water.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet > wrote in
:

> Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking
>
>> 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
>>
>
> Sound nice...I'd soak the dried fruit in Brandy or Rum though instead
> of just water.
>

Hmm, never thought of that. Mind you, each of the times I've made it
there were small people partaking, so probably wouldn't have been
appropriate <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking

> Hmm, never thought of that. Mind you, each of the times I've made it
> there were small people partaking, so probably wouldn't have been
> appropriate <g>.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>

The amount of alchol left in the plumped fruit after reaching serving
temp would be minimal. Not enough to hurt a child. I've made nut breads
and muffins with dried fruit that children have eaten using this
method...never gotten 1 of them drunk. I realize that the fruit in the
salad isn't actually cooked ...but it does get fairly warm before it
chills doesn't it?

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet > wrote in
:

> Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking
>
>> Hmm, never thought of that. Mind you, each of the times I've made it
>> there were small people partaking, so probably wouldn't have been
>> appropriate <g>.
>>
>> Rhonda Anderson
>> Cranebrook, NSW, Australia
>>
>
> The amount of alchol left in the plumped fruit after reaching serving
> temp would be minimal. Not enough to hurt a child. I've made nut breads
> and muffins with dried fruit that children have eaten using this
> method...never gotten 1 of them drunk. I realize that the fruit in the
> salad isn't actually cooked ...but it does get fairly warm before it
> chills doesn't it?
>

Nope, the fruit goes into the cold rice at the same time as the dressing.
I realise there wouldn't be a _lot_ of alcohol (I was joking a little
about it being inappropriate), but it wouldn't be cooked off at all as it
isn't heated at all. Don't know if the kids would like the taste of it in
the salad. I like alcohol soaked fruit in fruit cake and pudding etc, but
not sure that I would actually like it in this salad.

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" > wrote in message
.5...
> "Pandora" > wrote in
> :
>
> >
> > "Wayne Boatwright" > ha scritto nel messaggio
> > ...
>
> >>
> >> Pandodra, if it hasn't already been said, wild rice is not a grain
> >> like regular rice. It is the seed of a grass, and that is why it
> >> opens as it cooks.
> >
> > But also normal rice is a grass cultivated in shallow water! Or I'm
> > wrong?
>
> 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.

Does Camargue Red belong with those too? Love that stuff...



Shaun aRe

On Sun, 24 Jul 2005 00:11:24 -0700, (serene)
wrote:

>Pandora > wrote:
>
>> Hello group!
>> I wold like to know if in US people eat rice salad.
>
>I do.
>
>> Here in Italy we use to make this dish in the hot summertime, because it is
>> a cold dish. I make it with yellow rice, pickles and little pieces of
>> wurstels.
>
>I don't know what wurstels are.
>
>I use any veggies I have handy, and either dress it with a vinaigrette
>or a mayo-based salad dressing. It's very versatile, and I love it.

I often dress it with yogurt or ricotta, and lemon juice, sometimes
grated lemon zest too. Yum.

Nathalie in Switzerland

"Nathalie Chiva" > ha scritto
nel messaggio ...
> On Sun, 24 Jul 2005 00:11:24 -0700, (serene)
> wrote:
>
>>Pandora > wrote:
>>
>>> Hello group!
>>> I wold like to know if in US people eat rice salad.
>>
>>I do.
>>
>>> Here in Italy we use to make this dish in the hot summertime, because it
>>> is
>>> a cold dish. I make it with yellow rice, pickles and little pieces of
>>> wurstels.
>>
>>I don't know what wurstels are.
>>
>>I use any veggies I have handy, and either dress it with a vinaigrette
>>or a mayo-based salad dressing. It's very versatile, and I love it.
>
> I often dress it with yogurt or ricotta, and lemon juice, sometimes
> grated lemon zest too. Yum.
>
> Nathalie in Switzerland

Yogurt! I have never tried! Yum Yum
Pandora
>

I recently made a rice salad with black beans, corn, tomatoes, red
onion, parsley and cilantro. I dressed it with lemon juice, olive oil,
salt and pepper and cumin. We ate it with shredded beef, but it would
have been good as a vegetarian meal.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Ranee Mueller > wrote:

> I recently made a rice salad with black beans, corn, tomatoes, red
> onion, parsley and cilantro. I dressed it with lemon juice, olive oil,
> salt and pepper and cumin. We ate it with shredded beef, but it would
> have been good as a vegetarian meal.

I forgot to mention that there were diced carrots in the mix as well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Pandora wrote:
>
> "Wayne Boatwright" > ha scritto nel messaggio
> ...
> > On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:
> >
> >>
> >> "Wayne Boatwright" wrote:
> >>> This site has a good picture of raw wild rice. Before cooking the
> >>> grains are closed and totally dark in color. After cooking, the grain
> >>> opens and you will see the light interior contrasting with the dark
> >>> exterior. http://tinyurl.com/9e24v
> >>
> >> Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
> >> and white!
> >> The grains open!!!!! It is magic!
> >> In nothern Italy they cultivate riso "Venere". It is black like wild
> >> rice, but it has bigger grains. Very good to make risotti and flans. But
> >> it is very expensive.
> >>
> >> Cheers
> >> Pandora
> >
> > Pandodra, if it hasn't already been said, wild rice is not a grain like
> > regular rice. It is the seed of a grass, and that is why it opens as it
> > cooks.
>
> But also normal rice is a grass cultivated in shallow water! Or I'm wrong?
>
> The grasses grow in shallow water. Before it was grown
> > commercially, the traditional way of harvesting it was by canoe or small
> > boat. The grasses were beaten and the rice would fall off into the boat.
> > American Indians were probably the very first to harvest it.
>
> I've red that wild rice grows in Canada! And indians discovered it.
> Cheers
> Pandora

Last summer on our trip "out west", there were many places (along the
highway) advertising wild rice. I wish now that we had bought some.
Mostly in Manitoba....Sharon

Margaret Suran wrote:
>
> Most rice salads here, are made with wild rice, which is not rice at
> all, but delicious, nevertheless. Do you have wild rice in Italy? If
> not, I would be happy to send you some. )

Are you speaking of "here" as in the U.S.? 'Cause I'm pretty durn old
and have never, never, never had wild rice salad. It is so chewy, I'm
suprised people like it for salad.

I use it mainly for soups.

As to rice salad, I use a long-grain white rice - add olive oil; some
smallish bits of broccoli flowerets, sliced ripe olives, bits of fresh
tomato -

N.

biig wrote on 18 Aug 2005 in rec.food.cooking

> Last summer on our trip "out west", there were many places (along
> the
> highway) advertising wild rice. I wish now that we had bought some.
> Mostly in Manitoba....Sharon
>

Wild Rice is cheapest at gas stations in these parts. Manitoba has many
wild rice producing lake. We also supply bald eagles to re-stock the US.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu 18 Aug 2005 06:24:31p, Mr Libido Incognito wrote in rec.food.cooking:

> biig wrote on 18 Aug 2005 in rec.food.cooking
>
>> Last summer on our trip "out west", there were many places (along
>> the
>> highway) advertising wild rice. I wish now that we had bought some.
>> Mostly in Manitoba....Sharon
>>
>
> Wild Rice is cheapest at gas stations in these parts. Manitoba has many
> wild rice producing lake. We also supply bald eagles to re-stock the US.
>

There ya go... Roast Bald Eagle with Wild Rice Stuffing. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Nancy1 wrote:

> Margaret Suran wrote:
> >
> > Most rice salads here, are made with wild rice, which is not rice at
> > all, but delicious, nevertheless. Do you have wild rice in Italy? If
> > not, I would be happy to send you some. )
>
> Are you speaking of "here" as in the U.S.? 'Cause I'm pretty durn old
> and have never, never, never had wild rice salad. It is so chewy, I'm
> suprised people like it for salad.


Mix it half - and - half with white rice, the textures of each play
pleasingly off each other...

--
Best
Greg

On Thu 18 Aug 2005 09:20:12a, Nancy1 wrote in rec.food.cooking:

>
> Margaret Suran wrote:
>>
>> Most rice salads here, are made with wild rice, which is not rice at
>> all, but delicious, nevertheless. Do you have wild rice in Italy? If
>> not, I would be happy to send you some. )
>
> Are you speaking of "here" as in the U.S.? 'Cause I'm pretty durn old
> and have never, never, never had wild rice salad. It is so chewy, I'm
> suprised people like it for salad.
>
> I use it mainly for soups.
>
> As to rice salad, I use a long-grain white rice - add olive oil; some
> smallish bits of broccoli flowerets, sliced ripe olives, bits of fresh
> tomato -
>
> N.
>
>

I like rice salads made with ordinary white or brown rice, but wild rice is
my very first choice for making a rice salad, and I don't care for it mixed
with another rice. IME, most people don't seem to cook wild rice properly.
It should be neither hard nor excessively chewy, nor should it be over-
cooked and the grains "exploded" into mush.

Years ago I mailordered a pound of wild rice and received a pamphlet of
cooking tips with the package. I followed the cooking method that was
recommended and I've been doing this ever since. My wild rice is always
perfect.

1. Place the rice in a heavy bowl and cover with boiling water at least 1
inch above the rice. Cover tightly and allow to cool to room temperature.
Drain the rice and repeat the procedure.

2. Transfer the rice to a pot and cover with water or broth at least 1
inch above the rice. If using water, salt lightly. Bring the rice to a
gentle simmer uncovered until as tender as you prefer. The rice should not
absorb all the cooking liquid. Note: This will not take as long to cook
as simply boiling the rice because of the two pre-soaks, but age and size
of the grain will affect cooking time.

3. While rice is cooking, prepare any additions you plan to make; e.g.,
sauteed onion or shallot, nut meats, dried fruit, etc.

4. Drain rice thoroughly and return to pot. Add a plain or flavored oil
or butter, and all the additions you've prepared. Reheat for serving as a
hot side dish, or cool to room temperature to serve as a salad.

HTH

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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Mr Libido Incognito wrote:
>
> biig wrote on 18 Aug 2005 in rec.food.cooking
>
> > Last summer on our trip "out west", there were many places (along
> > the
> > highway) advertising wild rice. I wish now that we had bought some.
> > Mostly in Manitoba....Sharon
> >
>
> Wild Rice is cheapest at gas stations in these parts. Manitoba has many
> wild rice producing lake. We also supply bald eagles to re-stock the US.
>

I recently bought a cookbook-let at a yard sale for 25 cents. It's
all recipes for using wild rice. The dedication states that their
father was a pioneer in the wild rice industry, who started marketing
wild rice from the Lake of the Woods region 65 years prior (I don't see
a date on the booklet). Now off to the grocery store to try to buy
some.
Sharon
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

"biig" > wrote in message ...
>
>
> Mr Libido Incognito wrote:
>>
>> biig wrote on 18 Aug 2005 in rec.food.cooking
>>
>> > Last summer on our trip "out west", there were many places (along
>> > the
>> > highway) advertising wild rice. I wish now that we had bought some.
>> > Mostly in Manitoba....Sharon
>> >
>>
>> Wild Rice is cheapest at gas stations in these parts. Manitoba has many
>> wild rice producing lake. We also supply bald eagles to re-stock the US.
>>
>
> I recently bought a cookbook-let at a yard sale for 25 cents. It's
> all recipes for using wild rice. The dedication states that their
> father was a pioneer in the wild rice industry, who started marketing
> wild rice from the Lake of the Woods region 65 years prior (I don't see
> a date on the booklet). Now off to the grocery store to try to buy
> some.
> Sharon

Are you aware of the difference between cultivated wild rice and "wild" wild
rice? I discovered this recently and there is a major difference. It's the
same plant, but the cultivated stuff is dried with heat and the grains end
up really dark. The naturally harvested stuff is more of a medium brown and
is vastly superior in taste. More expensive too, of course! I order from
www.christmaspoint.com

Peter Aitken

Peter Aitken wrote on 19 Aug 2005 in rec.food.cooking

> "biig" > wrote in message
> ...
> >
> >
> > Mr Libido Incognito wrote:
> >>
> >> biig wrote on 18 Aug 2005 in rec.food.cooking
> >>
> >> > Last summer on our trip "out west", there were many places
> >> > (along the
> >> > highway) advertising wild rice. I wish now that we had bought
> >> > some. Mostly in Manitoba....Sharon
> >> >
> >>
> >> Wild Rice is cheapest at gas stations in these parts. Manitoba
> >> has many wild rice producing lake. We also supply bald eagles to
> >> re-stock the US.
> >>
> >
> > I recently bought a cookbook-let at a yard sale for 25 cents.
> > It's
> > all recipes for using wild rice. The dedication states that their
> > father was a pioneer in the wild rice industry, who started
> > marketing wild rice from the Lake of the Woods region 65 years
> > prior (I don't see a date on the booklet). Now off to the grocery
> > store to try to buy some.
> > Sharon
>
> Are you aware of the difference between cultivated wild rice and
> "wild" wild rice? I discovered this recently and there is a major
> difference. It's the same plant, but the cultivated stuff is dried
> with heat and the grains end up really dark. The naturally harvested
> stuff is more of a medium brown and is vastly superior in taste.
> More expensive too, of course! I order from www.christmaspoint.com
>
> Peter Aitken
>
>
>

The wild rice up here is hand picked...using canoes and paddles to knock
the rice into the boat, from lakes that you can't drive into. And the
lakes are protected wild rice lakes...no boats, fishing, camping, no
access at all... unless you have permission of the indian band the lakes
belong to. But all of the wild rice is taken to wild rice processing
plants to be cleaned, dried and packaged. And I imagine the plant uses
heat. Whatever that means. Up here we have around 100,000 lakes. Most are
not even named on a map. Nobody planted this wild rice...it is a natural
crop.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.