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Full Online Book HomeLearning KitchenRice - Miscellaneous - Popped Wild Rice
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Rice - Miscellaneous -  Popped Wild Rice Post by :HoneyBee Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3017

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Rice - Miscellaneous - Popped Wild Rice

Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles. Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.

1/2 inch oil
wild rice
salt, pepper, and mixed herbs, to taste


Place about 1/2 inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop 1 kernel of rice into the strainer. When it sizzles, cracks open and expands to about double it's length, the oil is ready. (You may wish to reduce the heat temporarily. )

Add 1 tablespoon of rice at a time to the oil, when all the kernels have expanded ( which constitutes the popping ), empty the strainer out onto paper toweling. Repeat, adjusting heat as necessary.

Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavour. This popped rice can be made in large quantities and stored in a sealed container for several weeks.
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3 eggs 1/2 cold milk 3/4 cup cold water 1/4 tsp. salt 1 cup all purpose flour 1/2 cup cooked wild rice butter for cooking crepes In a bowl, whisk together the eggs, milk, water, salt , flour, and wild rice. Let rest for 30 minutes. Heat crepe pan until a drop of water sizzles on the surface. Lightly butter the pan. Make crepes using 1/4 cup of batter at a time. Stack on a piece of waxed paper as crepes are done. Roll each crepe around a few tablespoons of your favorite berries and a tablespoon of whipped cream. Wild
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