Elegant Wild Rice: Cook Once, Eat Twice

No Comments | Written on June 12, 2012 at 5:00 pm, by Colombe Jacobsen-Derstine

Wild rice in the pantry is calling my name this week. I picked some up at the Portland farmer’s market on a recent visit, and since I’m a big fan of edible souvenirs, I brought it back in my luggage. The slender long grains and their dark hue give a menu more elegance than just plain old rice.

Wild rice is pricier, but I think it’s worth it for the texture and flavor. I mix it in with brown rice for pilafs, and it makes a welcome addition to soups, salads and stuffings alike. You can also use it in unexpected ways. This week I’m adding it to a unique pancake recipe for my special ladies’ brunch and saving time because I’m pre-cooking it all in the first batch for my weeknight dinner.

Day One (Dinner): First up, I’m serving this Salmon with Shiitake and Red Wine Sauce on a bed of wild rice for dinner. The nutty flavor and crunchy texture of wild rice is dressed up nicely here by the the wine and beef stock. Mushrooms and wild rice often go hand in hand, so it’s no surprise that this recipe calls for shiitakes, but you can substitute your favorite mushroom or whatever looks best at the market.

Day Two (Sunday Brunch): As promised, it’s Wild Rice Pancakes with Smoked Trout and Creme Fraiche. The wild rice elevates this pancake for any special occasion. Caviar is optional; fish roe is a budget-friendly alternative. These can even be made in smaller appetizer-sized bites to pass around with mimosas. Better yet, I can make them ahead and reheat them just before my guests arrive.