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The original fermentation manifesto — accessible, inspirational
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
The original fermentation manifesto — accessible, inspirational
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook wild rice in salted water about 35 or 40 minutes. Saute leeks and mushrooms in butter; add flour. Heat chicken stock. Add leeks, mushrooms and roux, stirring occasionally, until flour cooks. Add rice, the half and half, sherry, salt and pepper. (Optional, add cooked turkey sausage.)