My mother made this often when we were young...and served it with wild game the family brought back from hunting expeditions.....duck, pheasant or quail. She made it with Velveeta (Quelle horreur! Remember, the WWII generation of housewives used Velveeta in everything.) but you can use a nice cheddar. It couldn't be simpler as it merely throws a bunch of ingredients together in a casserole and into the oven it goes. The only thing you have to remember is the soaking overnight and I parboil the rice for 15 or 20 minutes before I throw it together with the other ingredients.
I never used to parboil (and still can't figure out why it was necessary), but perhaps wild rice is processed differently now....at any rate I tried it last fall and the rice didn't cook enough for our taste, so I made a note to cook the rice a bit when I next made it. Easier than baking twice as long. So this is my second, and successful, try.
Mother's Wild Rice Casserole
Ingredients:
1 cup wild rice, soaked overnight, drained, reserve fluid
1 cup diced Velveeta cheese (I used cheddar)
1 #2 can diced tomatoes
1 cup black olives, sliced
1/2 cup chopped onions
1 cup chopped fresh mushrooms
salt and pepper
2 ounces olive oil
Method:
Drain rice well and add water to cover. Parboil about 15 minutes. Drain and pour into casserole; mix in the other ingredients.
Bake 375 for 1 hour; if it looks too dry, add some of the reserved fluid.
You're going to have fun here today! So many super links for you to check out, each containing a fabulous recipe. Why? Well, sweet blogging friend Faith Gorsky from An
Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle
Eastern Fare with Extraordinary Flair. I’m excited to be participating in
her virtual
book launch party and sharing a recipe from her wonderful book. Congratulations, Faith!
Be sure to visit her blog....she's got some amazing giveaways!
A little background on the book along with Faith's story: The book has over 100 Middle Eastern
recipes, with a focus mainly on dishes from the Levant, but also a few recipes
from other areas of the Middle East. Faith has a pretty unique story…after
getting married Faith spent six months living in the Middle East, where she
fell in love with the culture and cuisine. Subsequently, she returned four more
times for visits, each time delving deeper into the cuisine and deepening her
passion for and appreciation of the region. Recipes in her book are authentic
Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but streamlined
just a bit for the way we cook today, with unique ingredients demystified and
cooking techniques anyone can follow. If you didn’t grow up eating Middle
Eastern food, it can be a difficult art to master; Faith understands that, and
explains complicated dishes in an approachable, easy-to-follow way. The
book is available to order on Amazon and
Barnes
& Noble!
After you check out the recipe below, please head over to Faith’s
blog to check out her virtual
book launch party to see the other bloggers who are participating. Also, as part of her
virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes.
Be sure to head over and enter!
***********************************************
Faith asked me to make her Saffron Rice with Golden Raisins and Pine Nuts and below that you'll find her variation for Mixed White and Yellow Rice. The recipe is actually vegan so you won’t have any trouble incorporating it into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish. I served it with Sophie Dahl's easy Curried Chicken, which I make often. Both recipes take about 20 minutes, so the timing was perfect. (For Sophie's curry recipe, click HERE.)
My rice did not turn out as yellow as Faith's, probably because I used saffron threads and didn't have enough, but the flavor was there. I may try tumeric next time just to see the difference. But I did use the cinnamon stick and cloves as Faith suggested. I'll be making this often. Delicious!
Saffron Rice with Golden Raisins and Pine Nuts
(ROZ MLOW’WAN)
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
1½ cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins)
1¾ cups (425 ml) boiling water
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)
1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
5.Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
VARIATION
Mixed White and Yellow Rice
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
1½ cups (325 g) uncooked basmati rice, rinsed
2 tablespoons oil
1 onion, finely diced
1 bay leaf
2 whole cloves
2 pods cardamom, cracked open
2 whole peppercorns
¾ teaspoon salt
1¾ cups (425 ml) boiling water
1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1 tablespoon hot water
1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan, cover and place over moderately high heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally.
3. Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and salt, and cook until fragrant, about 2 minutes, stirring frequently. Add the boiling water to the rice, turn heat up to high, and bring it to a rolling boil. Give it a stir, cover the pot, turn heat down to very low, and cook 10 minutes (don’t open the lid during this time).
4. After the rice is cooked, let the pot sit with the lid on for 15 minutes, then fluff the rice with a fork. Transfer 1/3 of the rice to a separate bowl.
5. Stir the saffron or turmeric-colored water into 1/3 of the rice (the rice will turn yellow). Mix together the yellow rice and white rice; serve.
