Mollie Katzen's Wild Rice with Cherries and Filberts -

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Mollie Katzen's Wild Rice with Cherries and Filberts

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By Mollie Katzen

Posted July 23rd, 2007

This article is reprinted with permission from Mollie Katzen's Sunlight Cafe, by Mollie Katzen, (2002, Hyperion)

Mollie Katzen's Sunlight Cafe

Servings:	4
Author Notes:	Wild rice has been a staple for the Ojibwa, Chippewa, and Algonquin people for thousands of years. Native Americans in the Great Lakes region still use wild rice in just about everything: cakes, breads, omelets, muffins, casseroles, pancakes, and so on. The dark, robust grain (technically an aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in protein, minerals, and B vitamins than wheat, barley, oats, or rye. When shopping for wild rice, you might notice a light brown "wild rice mix" as well as the more familiar dark variety. This paddy-grown grain is not the same thing as authentic Native American wild rice. It is lighter in color and milder in flavor-and cooks in less time and with less water If you make this recipe with "wild rice mix," cook it as you would any long-grain brown rice. Dried cranberries can be substituted for the cherries. Hazelnuts are also known as filberts.
Ingredients:	1 cup wild rice 2 1/2 cups water 1/4 teaspoon salt brown sugar or pure maple syrup 1/2 cup dried cherries 1/2 cup chopped hazelnuts, lightly toasted milk, soy milk, or cream
Instructions:	1. Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied," or burst open. (If the grain has become tender but there is still water left, drain it off.). 2. Remove from the heat, and stir in the sugar or maple syrup and the cherries. 3. Serve hot, topped with chopped hazelnuts and the milk of your choice.