GYPTIAN RICE
White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!
Makes 14 cups
4-3/4 c. water
1/3 c. apple cider vinegar
2 T. liquid smoke
2 t. salt
2 t. dried crushed mint
1 T. garlic powder
1 t. crushed saffron threads
1 c. wild rice
1 c. whole raw cashews
1 c. golden raisins
3 c. long grain parboiled white rice
1 c. additional water
2 T. light brown sugar
For garnish: (optional)
orange zest
orange wedges
chopped fresh mint
fresh mint sprig
drizzle of extra virgin olive oil
drizzle of grade A maple syrup
fresh grind black pepper
fresh grind sea salt
In extra-large saucepan or pot combine water, vinegar, liquid smoke, salt, mint, garlic powder and saffron. Bring to boil.
Add wild rice, cashews and raisins. Return to boil. Cover tightly, reduce heat to low and cook 15 minutes.
Remove cover. Add white rice, 1 cup additional water and brown sugar. Stir well. Return to boil. Cover tightly, reduce heat to low and cook 20 minutes. Remove from heat and fluff with stirring utensil.
Serve as is, or add the above garnishes for an extra treat.
Notes: If you don’t like saffron, omit it without adding anything in its place. One generally acquires a taste for saffron over time.
Nothing is overdone in this recipe. The flavors all come together in a subtly equal presentation.
Per serving, I don’t drizzle more than 1 teaspoon each of maple syrup and extra virgin olive oil. I eat 1 cup per serving of rice.
FAT-FREE CHEF™ 