(northern) wild rice and herbs

tert in seattle said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

Wild rice takes longer to cook than regular rice. I prefer a
combination of wild and Basmati. Cook them separately, according to
directions, then blend. I'd add the sage close to the beginning and
the rosemary about 3/4 of the way. Cooking in stock (vegetable,
chicken etc.) really adds flavor. Mushrooms are also wonderful as are
craisins or dried cherries.

Lynn in Fargo

tert in seattle said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

Those herbs with wild rice sound kinda "wierd" to me , [censored]...what's yer
recipe, exactly...???

--
Best
Greg

tert in seattle said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

If you want to keep it simple use either rosemary or sage not both. I
would probably add the herb to the meat/gravy course and leave the rice to
be the flavor of wild rice.

jay

"tert in seattle" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

I would add the herbs at the end. Are you using any other kind
of rice with the wild rice? Most cook in less time than
wild rice, so you would want to cook the wild rice ahead
of time, then the white or brown rice later. I would add
the herbs in the last ten minutes of the cook time.

Sage and rosemary sound wonderful with wild rice, if you
are mixing it with white or brown rice. Tarragon is nice, too,
but would be overpowered by sage and rosemary.

Gregory Morrow said:

tert in seattle said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

Those herbs with wild rice sound kinda "wierd" to me , [censored]...what's
yer recipe, exactly...???

The sage doesn't sound wierd but sage *and* rosemary does. I don't think
tert has a "recipe", just trying to create one. Having said that, I'd add
the herbs (whichever ones) at the same time as the wild rice into the
cooking water, stock or broth. Oh, and salt & pepper.

Jill

"tert in seattle" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

Pack the herbs you want in a small piece of cheesecloth tied at the top. Put
the packet into the water with the uncooked rice. When the rice is cooked throw
away the packet.

This will give you the flavor without biting into a piece of the herb(s).

Dimitri

tert in seattle said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that?  add them while cooking the rice, after, or some time
during?  None of the above (fill in the blank)?  I want to keep
this one simple but I also want the flavors to harmonize.

Both sage and rosemary will over power the delicate nuances of wild
rice. With wild rice go easy on seasoning especialy strongly flavored
herbs, a little s n' p and a small sprig of parsley is about all, when
cooked adjust seasoning, and a little butter is nice. Wild rice pairs
well with other wild land viands, like wild mushrooms and hazelnuts
(filberts). Serve wild rice with freshwater fish (pickerel, pike,
whitefish, trout, those fish native to the waters where wild rice is
found), never ever serve wild rice with seafood.

Sheldon

Dimitri said:

"tert in seattle" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

Pack the herbs you want in a small piece of cheesecloth tied at the top.

Put

Quoted message said:

the packet into the water with the uncooked rice. When the rice is cooked

throw

Quoted message said:

away the packet.

This will give you the flavor without biting into a piece of the herb(s).

You know, after almost choking on a piece of bay leaf whilst eating some
home - made soup I am going to buy a tea ball in which to place bay leaves,
Herbs de Provence, peppercorns. and other such things...

--
Best
Greg

Dimitri said:

Pack the herbs you want in a small piece of cheesecloth tied at the top.
Put the packet into the water with the uncooked rice. When the rice is
cooked throw away the packet.

That's a good idea.

Gregory Morrow said:

Dimitri said:

"tert in seattle" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you're going to make a dish with wild rice, and say you want
to incorporate dried sage and fresh rosemary, how would you do
that? add them while cooking the rice, after, or some time
during? None of the above (fill in the blank)? I want to keep
this one simple but I also want the flavors to harmonize.

The sage may be used at any stage of cooking, though i would use to
finish rather than cook with the rice, the rosemary OTOH especially
fresh requires some time to cook and release its flavours and break down
and not be "gritty" or fibrous in the food.

Twigs of rosemary can be added to roasted or grilled meats, rosemary
chicken is a well known dish, but the rosemary, unless dried and
powdered needs extended cooking if it is not to be removed before serving.

Quoted message said:

Quoted message said:

Pack the herbs you want in a small piece of cheesecloth tied at the top.

A twig or two of rosemary laid on top of the cooking rice? some people
just tie up a few herbs & celery & such with a piece of kitchen twin and
don't bother with the cheese cloth.

Quoted message said:

Put

Quoted message said:

the packet into the water with the uncooked rice. When the rice is cooked

throw

Quoted message said:

away the packet.

This will give you the flavor without biting into a piece of the herb(s).

You know, after almost choking on a piece of bay leaf whilst eating some
home - made soup I am going to buy a tea ball in which to place bay leaves,
Herbs de Provence, peppercorns. and other such things...

Not a pleasant experience, i only use bay leaf in stocks, but i can see
where you are coming from.
--
JL

"Gregory Morrow" <[email hidden]> wrote

Quoted message said:

You know, after almost choking on a piece of bay leaf whilst eating some
home - made soup I am going to buy a tea ball in which to place bay
leaves,
Herbs de Provence, peppercorns. and other such things...

lol

Could you be any more inept, you flabby-assed racist queen.

Well... that was interesting. I will have to give it a few tries
and then I'll get back to this thread. There is a little bit of
truth in what everyone has to say.... everyone except Gregory
Morrow that is! ha

"tert in seattle" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well... that was interesting. I will have to give it a few tries
and then I'll get back to this thread. There is a little bit of
truth in what everyone has to say.... everyone except Gregory
Morrow that is! ha

Are you just using wild rice, or adding it to white or brown?

I am just curious, as I have never had wild rice alone before.

It is great with herbs if you mix it with other rice. And, it's
true about Rosemary being annoying to bite down on.

The tea ball or bag is a good idea, OR you could just use
ground spices.

Greg said:

You know, after almost choking on a piece of bay leaf whilst eating some
home - made soup I am going to buy a tea ball in which to place bay
leaves, Herbs de Provence, peppercorns. and other such things...

If you still had a gag reflex, that wouldn't have been a problem.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Greg said:

You know, after almost choking on a piece of bay leaf whilst eating some
home - made soup I am going to buy a tea ball in which to place bay
leaves, Herbs de Provence, peppercorns. and other such things...

If you still had a gag reflex, that wouldn't have been a problem.

LMAO!!!!

Wahahaha! Now that was a nice one. 😄

Bob Terwilliger said:

Greg said:

You know, after almost choking on a piece of bay leaf whilst eating

some

Quoted message said:

Quoted message said:

home - made soup I am going to buy a tea ball in which to place bay
leaves, Herbs de Provence, peppercorns. and other such things...

If you still had a gag reflex, that wouldn't have been a problem.

"I put my hands into cyberSCAT's panties...everything was going fine for the
moist part..."

;--D

--
Best
Greg

bert in brno a ecrit dans le message de news:

Quoted message said:

Well... that was interesting. I will have to give it a few tries
and then I'll get back to this thread. There is a little bit of
truth in what everyone has to say.... everyone except Gregory
Morrow that is! ha

What would T*sh*r say, TERT...???

--
Best
Greg

Quoted message said:

"tert in seattle" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well... that was interesting. I will have to give it a few tries
and then I'll get back to this thread. There is a little bit of
truth in what everyone has to say.... everyone except Gregory
Morrow that is! ha

Are you just using wild rice, or adding it to white or brown?

I am just curious, as I have never had wild rice alone before.

It is great with herbs if you mix it with other rice. And, it's
true about Rosemary being annoying to bite down on.

just wild rice for now

my aunt sent me a bunch of the stuff ... it'll be a while
before I run out

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

Pack the herbs you want in a small piece of cheesecloth tied at the top. Put
the packet into the water with the uncooked rice. When the rice is cooked
throw away the packet.

That's a good idea.

I wish I could claim I invented the technique, however it is the classic French
technique for a Bouquet Garni.

Dimitri