jennyema
Chef Extraordinaire
Can u switch to cheese and crackers?
Can you post a link to the recipe CWS? I can't seem to find it.
I would do a test run for making wild rice and have a plan B if you don't like the results, think it is too fussy. Wild rice flour is available in MN--might make a wild rice roll and serve something with that...or...
Those would be so not Minnesota....sorry, cope out.Can u switch to cheese and crackers?
Here's the link
http://www.discusscooking.com/forums/f20/wild-rice-pilaf-mix-69434.html
It makes a great hostess gift and keeps a long time.
Thanks for the link CWS. Do you find that it all cooks evenly in the same amount of time?
If so, that would be a great recipe for you to use Charlie. I assume it can be done in big pans in the oven.
Lundgren's has cultivated wr in it. It is not the same as natural wild rice. Online, I found a wholesaler in MN who sells natural wr for 6.75 per lb. It would be around $115 for 150 people figuring 1/2 c (cooked) per person if not cut with 1/3 white or brown rice. No one I know in MN eats wild rice without cutting in brown or white rice. I make my own blend--easy enough to do. The portion size for 1 lb of natural wild rice is 10 servings / lb.I agree. I thought about it today, and the Lundgren's wild rice with mixed brown rices isn't hard to make, but it is time consuming. 50 minutes cooking, 10 resting.
It's not cheap. Maybe you could make it with added white rice?
Charlie, if you have access to a burner for all that time, maybe it's not such a bad idea. It certainly is fancy, and really easy.
For 150 people though, Without doing the math, I still know that's a chunk of money.
I'd give you proportions, but I'm out right now. *adding wild rice to grocery list*
Those would be so not Minnesota....sorry, cope out.
Well, you could always have some lutefisk pate on the side!
I was born in MPls and lived there as a kid and thought wild rice was the bomb. Thought every kid ate herring, wild rice and braunschweiger. Little did I know...,,
The rice will be served as a side to chicken, so I will have to keep it warm, and since we are serving everybody are going tohave to have it on the plate. On one hand it is waist, on the other, it is a formal dinner and to have people walkt to the bufet table is just not going to be appropriate.