|Aromatic Wild Rice - August 12, 2000 - Flavor ever so sweetened by fruit and infused with an elusive nutty fruity taste not found in the individual ingredients.|
|Wild Rice||12||1/4 cup units uncooked||140||1680||10||Cups|
|Chopped dates||1||10 Oz Package||720||720||1.5|
|Calories per cup approximate plain white rice. Goes alone and other foods. As a starch for grilled salmon and fresh fruit, its hard to beat.|
Rinse wild rice. Cook with 3 times the rice volume in water. It takes some practice to cook well as it seems like the rice will never absorb all the water. It does. Just be patient. Watch and stir carefully while keeping at a rolling boil. Chop dates into irregular small pieces. When the rice is cooked, allow to cool covered. When the rice reaches room temperature, stir in shredded coconut and the chopped dates. Serve chilled or at room temperature.
Update January 1, 2002 - We made this again for a New Year's party and learned some valuable lessons. First, make certain to let the rice cool down to room temperature before adding the dates.
Second, you can increase the dates by about 50% but make certain to lighten up on the coconut. Third, chilled the next day is even better than when made fresh; it does wonders for the texture.