Step aside, lettuce. Elevate your next grain salad with easy wild rice

The grain salads not only hold against the paper authorities – they often outperform them. And you know what countertops really help in the aforementioned authorities? A Rice!

with “Top chef“Heading to Canada this season, it’s an ideal time to highlight one of the most distinctive foodstuffs in the country: Wild rice.

The joy of rice cook

Rice cook – which, of course, is limited to just cooking rice – a magic tool that fully mastered the peculiarities and generalities of grains, fluids and cooking time. Even high experience chefs can find rice to form a cooking challenge: phenykic pills can become cooked or second, which may spoil the texture completely.

However, the rice cook eliminates guessing and guarantees the rice completely cooked at a time.

What distinguishes wild rice?

While Farro and Wheatberries also make excellent options in grain salads, this recipe focuses on wild rice. Although wild rice is sometimes called “Canada rice”, which is a grain technically a kind of grass, not actual rice. Although both wild rice and “banned” black rice are delicious, they are distinguished productive.

It grew primarily around the Great Lakes, wild rice has long been the main element in the region, especially among the original societies in the American Middle West and Canada.

While seeing wild rice on “Top Chef” may arouse the attention of fans, making them at home may sometimes pose a challenge to many home chefs. But this should not be the case.

Why is the cooking of wild rice a little different from cooking other rice varieties

Wild rice is actually a bit wild – with dirt flavor, bouge, and wild rice provides a little more than the typical grains of rice. This is another reason because wild rice is an excellent choice for grain salad, as it marries beautifully with any mixture and decorations you may choose to use.

Wild rice cooking is different from cooking white rice, which is more similar to cooking brown rice. Pure wild rice is the best for this dish, but in a pinch, you can definitely use a mixture.

Be aware that it takes longer to cook; Depending on your cooking bowl, the liquid you use and other variables, which makes a cup of wild rice take twice the time that it may take to cook a cup of white rice. But you do not worry: Just be patient and will be fully rewarded with the cooked rice.

Although some choose to soak in order to overcome the pills mainly and reduce the cooking time, I am not generally supportive. Cook the rice on the right without it, and the soaking can sometimes negatively affect the final product tissue.

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What are the supportive ingredients that help to raise the pimples?

This salad includes a little more than the Canadian basic elements – cherries, although we will use dryness here – as well as goat cheese, lemon, lemon and nut oil, as well as some perennial garlic for color and a little fresh bite. Make sure to connect the rice during the cooking process, then taste a final to see if you need any other spice. Goat cheese can also lend a lot of salinity, so be sure to taste again as soon as goat cheese is also combined.

It also wears grain salad and hinting, just like green salad, so it is important to keep in mind that all your flavor profiles are smoothly confused.

The temperature is important

I often cook rice in a broth or stocks with a different flavor (usually or two butter), but for this particular salad, I only recommend using water with a touch of salt.

You do not want to excessively complicate the features of the flavor here-the rice should be slightly thin and chewing (imagine the “pasta” Al “, and you must discharge it once cooking. After that, turn on some cold water over it to stop the cooking process effectively, and spread it on a large tray to allow it to cool completely before moving to the food storage container to relax completely in the refrigerator, from The ideal aspect overnight.

Also, be patient! You want to make sure that the fully cooked wild rice or cold is cooled before moving anything together – otherwise, goat cheese may melt or your lineage may be in deviant vinegar (hot rice will affect the clothes of clothes differently from the will of the cold rice, for example, and spices will also affect the cold versus hot rice in different ways).

It’s time to eat

There is not a lot of work behind it. You only need to break down goats cheese, cut garlic fruits, and really coordinate leeks – and do not overlook. All layers and additions want to highlight rice, not or overide or overcome them. Since rice can be served forward, all that remains before serving is a quick group. Since it is vegetarian and can serve room or cold, this dish also provides a lot of flexibility.

This recipe allows you to celebrate as you like: the virtue of the Canadian countryside, the return of “Top Chef”, the joy of wild rice, the ingenuity of the rice cook, the wonder of the refrigerated grain salads-it is a victory. I hope you love her as much as I love.