Tuesday, December 22, 2009

Playdate Special: It's a wild, wild rice

Last week was all about baking. Cupcakes, Holiday cookies and birthday cakes were still in my mind - and palate -while I was planning the playdate menu. French Vanilla scent was still exhaling from fresh batter and  present in he whole house when I began to develop this recipe. Such a familiar smell would probably be too predominant to let me cook something unusual. But, as I heard  once, adversity may act as fuel for creativity. And that lunch would either be a success or disaster.
I wanted to test a very simple recipe for the kids. And that was pasta with three cheese sauce. On the other hand there was something there - an antidote for all those sweet goodies and comfy food. So, in bout of pure instinct and need for excitement, I chose to cook some novel ingredient in my pantry: And that was the beginning of a new adventure with Wild Rice.

The result was a multi-textured dish with delicate taste and unexpected ingredients that were like a party for the mouth. Kids were navigating in a more comfortable zone of pasta and Parmesan cheese. But my older boy was too attracted to the looks of the dark rice not to try it. Unfortunately he was not pleased by the texture and nutty taste of the rice. But for the grown ups it was a success. And that was good enough to cheer me up on that busy Friday of endless baking.

Wild Rice with Edamame, Blueberries, Apple and Brie

A good brand of  Brie cheese will do the trick on this recipe. Be careful not to overpower it, and use the amount recommended below as a reference.

6 cups cooked Wild Rice
1 cup frozen Edamame (soy beans)
1 teaspoon garlic powder
Salt to taste
1/2 cup fresh blueberries
1 cup pieces of Brie cheese, divided in 2 parts.
1/2 cup finely chopped apples with skin on

Cook rice as directed in package, with salt and garlic. When almost cooked (about 5 minutes before the timed cooking time),  add soy beans and blueberries.
When all ready and al dente turn off the heat and add part of the Brie to the rice and stir carefully. Add more brie and chopped apples to the rice  when dishing the food. Serve it hot.

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