Earthy Delights Recipe
http://www.earthy.com/
Wild Rice Griddlecakes with Golden Caviar A bite of fine quality caviar has a wonderful tender crunch,
and each tiny "crunch" bursts with an exquisite, complex
flavor. Try this recipe instead of tuna sandwiches as
you sit on the deck and luxuriate in summer's warmth.
Serve it with some fresh fruit or a cold soup and a
platter of cheeses. This recipe is adapted from one
printed in Gourmet Magazine.
Ingredients:
½ cup wild rice
2 cups water
1 large egg
1/3 cup chopped fresh chives
2 tablespoons vegetable oil
¼ cup sour cream
2 ounces golden whitefish
caviar
Whole fresh chives for a garnish
Preparation:
Rinse the rice under cold water using a fine sieve.
Drain.
Bring two cups of water to a boil in a medium
saucepan and stir in the rice. Simmer the rice
uncovered until it turns tender and the grains are
just starting to open. This should take about 40
minutes. Drain the rice in the sieve and rinse again
under cold water. Drain well and transfer to a bowl.
Allow the rice to reach room temperature.
Beat the egg lightly and stir into the rice with
chives, salt and pepper to taste.
Using a large skillet, heat 1 tablespoon of oil over
medium high heat until it's hot but not smoking. Drop
the rice mixture into the skillet in heaping teaspoons.
Without crowding them, flatten the griddlecakes
slightly with a spatula until they are about 1 ½ to
2 inches in diameter. Cook until they turn golden brown,
about 1 ½ minutes on each side.
Transfer the
griddlecakes to paper towels as they are cooked.
Season with salt and pepper. Continue cooking the
griddlecakes until the rice is gone.
Cool them slightly
and serve them topped with a dollop of sour cream and
caviar. Garnish with chives.
Directions:
A bite of fine quality caviar has a wonderful tender crunch,
and each tiny "crunch" bursts with an exquisite, complex
flavor. Try this recipe instead of tuna sandwiches as
you sit on the deck and luxuriate in summer's warmth.
Serve it with some fresh fruit or a cold soup and a
platter of cheeses. This recipe is adapted from one
printed in Gourmet Magazine.