Rice salad

On Sun 24 Jul 2005 02:27:52a, Rhonda Anderson wrote in rec.food.cooking:

Quoted message said:

"Pandora" <[email hidden]> wrote in
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"Rhonda Anderson" <[email hidden]> ha scritto nel messaggio
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No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains
are both the seeds of the grass. However, the plants belong to two
different genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain,
basmati, jasmine, arborio, carnaroli etc, but they are all Oryza
sativa.

Wild rice is the grain of the plant Zizania aquatica

Thank you, Ronda, for clarifications.
Pandora

You're welcome, Pandora.

Thanks from me as well, Rhonda, for differentiating between the different
types of rice.

Also, your rice salad recipe sounds delicious, and one I shall make! It
never occurred to me to serve a cold lunch at Christmas, but our weather
here in Arizona is certainly warm enough in the winter. I may just do that
this year.

Wayne

Quoted message said:

I'm off to make dinner now. My flat leaf parsley is growing madly and
needed a good haircut, so I picked some mint as well, and am making some
tabbouleh. Not sure exactly what we're having with it.

Here's a rice salad recipe you might like to try some time. It goes very
well with ham or poultry. Our Christmas is in summer, and we always have
a cold lunch - cold ham/chicken/turkey with salads. I've made this one a
couple of times and it goes very well.

Spiced Rice Salad (from Home Beautiful Magazine)

1 3/4 cups long grain rice (preferably basmati)
1/4 cup oil
1 tsp finely chopped ginger
1 tsp each ground coriander seed and cumin
about 3 1/2 cups stock
2 tsp salt
1/2 cup each currants* and sliced dried apricots, soaked in enough water
to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt & freshly ground pepper

Use a large pan to cook rice. Heat oil and saute rice with the ginger and
spices for a few minutes, stirring. Add the stock and salt and bring to
boil, stirring once. Reduce heat to low, cover and cook for 20 - 25
minutes without stirring. When cooked, fluff up with a fork and leave
uncovered until cold. Beat dressing ingredients until combined and add to
the rice with the dried fruits, a little at a time, tossing lightly but
thoroughly to distribute evenly. Lastly add toasted almonds and green
onions.

* these are the currants which are small, dried grapes, NOT blackcurrants
or redcurrants. They have a slightly [censored] taste.

Rhonda Anderson
Cranebrook, NSW, Australia

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright <[email hidden]> wrote in
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Quoted message said:

Also, your rice salad recipe sounds delicious, and one I shall make!
It never occurred to me to serve a cold lunch at Christmas, but our
weather here in Arizona is certainly warm enough in the winter. I may
just do that this year.

Even though Christmas is in summer here, many people still do the
traditional hot Christmas lunch or dinner, although cold seafood
Christmas lunches are extremely popular.

Our family always had cold, though - I've had only two hot Christmas
meals. Once, when I was a child, and we had Christmas lunch at my aunt's
for some reason. The other time was Christmas the year I married. My
mother had passed away ten years before, so my sister and I had already
been doing the Christmas meal for some time. As we married in
December,were not long back from our honeymoon, and did not have
everything organised at our house yet (we did not live together before
marrying), my sister volunteered to do the Christmas meal at her house.
She decided it might be nice to do a hot meal for my Dad - his family
had traditionally had a hot meal, but he had only had that one at my
aunt's since he married. I think he enjoyed it very much, and we were so
glad my sister had decided to do it, as it turned out to be his last
Christmas.

The one hot thing we did always have was my grandmother's Christmas
pudding - but served with cold custard or icecream. After my grandmother
passed away (after Mum) I took over making the pudding, but the last one
I made was that hot Christmas dinner. Everyone forgot all about it, and
it never got served! I do like a little bit of pudding, so I buy little
individual ones for myself <g>.

I cook turkey and/or chicken the night before, so the oven is not heating
the house up in the daytime.

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking

Quoted message said:

Spiced Rice Salad (from Home Beautiful Magazine)

1 3/4 cups long grain rice (preferably basmati)
1/4 cup oil
1 tsp finely chopped ginger
1 tsp each ground coriander seed and cumin
about 3 1/2 cups stock
2 tsp salt
1/2 cup each currants* and sliced dried apricots, soaked in enough
water to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt & freshly ground pepper

Use a large pan to cook rice. Heat oil and saute rice with the
ginger and spices for a few minutes, stirring. Add the stock and
salt and bring to boil, stirring once. Reduce heat to low, cover
and cook for 20 - 25 minutes without stirring. When cooked, fluff
up with a fork and leave uncovered until cold. Beat dressing
ingredients until combined and add to the rice with the dried
fruits, a little at a time, tossing lightly but thoroughly to
distribute evenly. Lastly add toasted almonds and green onions.

* these are the currants which are small, dried grapes, NOT
blackcurrants or redcurrants. They have a slightly [censored] taste.

Rhonda Anderson
Cranebrook, NSW, Australia

Sound nice...I'd soak the dried fruit in Brandy or Rum though instead
of just water.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking

Quoted message said:

Spiced Rice Salad (from Home Beautiful Magazine)

1 3/4 cups long grain rice (preferably basmati)
1/4 cup oil
1 tsp finely chopped ginger
1 tsp each ground coriander seed and cumin
about 3 1/2 cups stock
2 tsp salt
1/2 cup each currants* and sliced dried apricots, soaked in enough
water to barely cover
1/2 cup finely chopped green onions
1/2 cup toasted slivered almonds

Dressing - 1 tbsp grated orange rind
about 1/2 cup olive oil
1 tbsp lemon juice
salt & freshly ground pepper

Use a large pan to cook rice. Heat oil and saute rice with the
ginger and spices for a few minutes, stirring. Add the stock and
salt and bring to boil, stirring once. Reduce heat to low, cover
and cook for 20 - 25 minutes without stirring. When cooked, fluff
up with a fork and leave uncovered until cold. Beat dressing
ingredients until combined and add to the rice with the dried
fruits, a little at a time, tossing lightly but thoroughly to
distribute evenly. Lastly add toasted almonds and green onions.

* these are the currants which are small, dried grapes, NOT
blackcurrants or redcurrants. They have a slightly [censored] taste.

Rhonda Anderson
Cranebrook, NSW, Australia

Sound nice...I'd soak the dried fruit in Brandy or Rum though instead
of just water.

Hmm, never thought of that. Mind you, each of the times I've made it
there were small people partaking, so probably wouldn't have been
appropriate <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking

Quoted message said:

Hmm, never thought of that. Mind you, each of the times I've made it
there were small people partaking, so probably wouldn't have been
appropriate <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

The amount of alchol left in the plumped fruit after reaching serving
temp would be minimal. Not enough to hurt a child. I've made nut breads
and muffins with dried fruit that children have eaten using this
method...never gotten 1 of them drunk. I realize that the fruit in the
salad isn't actually cooked ...but it does get fairly warm before it
chills doesn't it?

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Rhonda Anderson wrote on 24 Jul 2005 in rec.food.cooking

Quoted message said:

Hmm, never thought of that. Mind you, each of the times I've made it
there were small people partaking, so probably wouldn't have been
appropriate <g>.

Rhonda Anderson
Cranebrook, NSW, Australia

The amount of alchol left in the plumped fruit after reaching serving
temp would be minimal. Not enough to hurt a child. I've made nut breads
and muffins with dried fruit that children have eaten using this
method...never gotten 1 of them drunk. I realize that the fruit in the
salad isn't actually cooked ...but it does get fairly warm before it
chills doesn't it?

Nope, the fruit goes into the cold rice at the same time as the dressing.
I realise there wouldn't be a _lot_ of alcohol (I was joking a little
about it being inappropriate), but it wouldn't be cooked off at all as it
isn't heated at all. Don't know if the kids would like the taste of it in
the salad. I like alcohol soaked fruit in fruit cake and pudding etc, but
not sure that I would actually like it in this salad.

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" <[email hidden]> wrote in message
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"Pandora" <[email hidden]> wrote in
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"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
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Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Does Camargue Red belong with those too? Love that stuff...

Shaun aRe

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

Quoted message said:

"Pandora" <[email hidden]> wrote in
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Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Does Camargue Red belong with those too? Love that stuff...

Shaun aRe

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

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Does Camargue Red belong with those too? Love that stuff...

Shaun aRe

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

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Does Camargue Red belong with those too? Love that stuff...

Shaun aRe

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

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Does Camargue Red belong with those too? Love that stuff...

Shaun aRe

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

Quoted message said:

"Pandora" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Pandodra, if it hasn't already been said, wild rice is not a grain
like regular rice. It is the seed of a grass, and that is why it
opens as it cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm
wrong?

No, you're not wrong. "Normal" rice and wild rice are both grasses
belonging to the family Poaceae, and rice grains and wild rice grains are
both the seeds of the grass. However, the plants belong to two different
genera.

Rice is the grain of the plant Oryza sativa. There are, as you would
know, many varieties and cultivars - short grain, long grain, basmati,
jasmine, arborio, carnaroli etc, but they are all Oryza sativa.

Does Camargue Red belong with those too? Love that stuff...

Shaun aRe

On Sun, 24 Jul 2005 00:11:24 -0700, [email hidden] (serene)

Quoted message said:

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.

I do.

Quoted message said:

Here in Italy we use to make this dish in the hot summertime, because it is
a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.

I don't know what wurstels are.

I use any veggies I have handy, and either dress it with a vinaigrette
or a mayo-based salad dressing. It's very versatile, and I love it.

I often dress it with yogurt or ricotta, and lemon juice, sometimes
grated lemon zest too. Yum.

Nathalie in Switzerland

"Nathalie Chiva" <[email hidden]> ha scritto
nel messaggio news:[email hidden]...

Quoted message said:

On Sun, 24 Jul 2005 00:11:24 -0700, [email hidden] (serene)

Quoted message said:

Pandora said:

Hello group!
I wold like to know if in US people eat rice salad.

I do.

Quoted message said:

Here in Italy we use to make this dish in the hot summertime, because it
is
a cold dish. I make it with yellow rice, pickles and little pieces of
wurstels.

I don't know what wurstels are.

I use any veggies I have handy, and either dress it with a vinaigrette
or a mayo-based salad dressing. It's very versatile, and I love it.

I often dress it with yogurt or ricotta, and lemon juice, sometimes
grated lemon zest too. Yum.

Nathalie in Switzerland

Yogurt! I have never tried! Yum Yum
Pandora

Quoted message said:

I recently made a rice salad with black beans, corn, tomatoes, red
onion, parsley and cilantro. I dressed it with lemon juice, olive oil,
salt and pepper and cumin. We ate it with shredded beef, but it would
have been good as a vegetarian meal.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

Ranee Mueller said:

I recently made a rice salad with black beans, corn, tomatoes, red
onion, parsley and cilantro. I dressed it with lemon juice, olive oil,
salt and pepper and cumin. We ate it with shredded beef, but it would
have been good as a vegetarian meal.

I forgot to mention that there were diced carrots in the mix as well.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Pandora said:

"Wayne Boatwright" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" wrote:
> This site has a good picture of raw wild rice. Before cooking the
> grains are closed and totally dark in color. After cooking, the grain
> opens and you will see the light interior contrasting with the dark
> exterior. http://tinyurl.com/9e24v

Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
and white!
The grains open!!!!! It is magic!
In nothern Italy they cultivate riso "Venere". It is black like wild
rice, but it has bigger grains. Very good to make risotti and flans. But
it is very expensive.

Cheers
Pandora

Pandodra, if it hasn't already been said, wild rice is not a grain like
regular rice. It is the seed of a grass, and that is why it opens as it
cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm wrong?

The grasses grow in shallow water. Before it was grown

Quoted message said:

commercially, the traditional way of harvesting it was by canoe or small
boat. The grasses were beaten and the rice would fall off into the boat.
American Indians were probably the very first to harvest it.

I've red that wild rice grows in Canada! And indians discovered it.
Cheers
Pandora

Last summer on our trip "out west", there were many places (along the
highway) advertising wild rice. I wish now that we had bought some.
Mostly in Manitoba....Sharon

Margaret Suran said:

Most rice salads here, are made with wild rice, which is not rice at
all, but delicious, nevertheless. Do you have wild rice in Italy? If
not, I would be happy to send you some. :o)

Are you speaking of "here" as in the U.S.? 'Cause I'm pretty durn old
and have never, never, never had wild rice salad. It is so chewy, I'm
suprised people like it for salad.

I use it mainly for soups.

As to rice salad, I use a long-grain white rice - add olive oil; some
smallish bits of broccoli flowerets, sliced ripe olives, bits of fresh
tomato -

N.

biig wrote on 18 Aug 2005 in rec.food.cooking

Quoted message said:

Last summer on our trip "out west", there were many places (along
the
highway) advertising wild rice. I wish now that we had bought some.
Mostly in Manitoba....Sharon

Wild Rice is cheapest at gas stations in these parts. Manitoba has many
wild rice producing lake. We also supply bald eagles to re-stock the US.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu 18 Aug 2005 06:24:31p, Mr Libido Incognito wrote in rec.food.cooking:

Quoted message said:

biig wrote on 18 Aug 2005 in rec.food.cooking

Quoted message said:

Last summer on our trip "out west", there were many places (along
the
highway) advertising wild rice. I wish now that we had bought some.
Mostly in Manitoba....Sharon

Wild Rice is cheapest at gas stations in these parts. Manitoba has many
wild rice producing lake. We also supply bald eagles to re-stock the US.

There ya go... Roast Bald Eagle with Wild Rice Stuffing. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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