One day, we started playing around with some hot oil, tossing in different uncooked grains to see what would happen. Most just burned, and a couple popped, dangerously sending hot oil airborne. However something remarkable happened with the wild rice. It puffed up almost instantly and became super-crunchy; the fried grains were akin to canned crunchy chow mein noodles. You need to be sure your wild rice is on the fresh side; really old wild rice is so dried out that it won’t puff. These will keep up to a week in an airtight container at room temperature, or for 3 to 4 months in the freezer.
4 cups canola oil
1 cup uncooked wild rice
How to Make It
Heat oil in large Dutch oven until a thermometer submerged in oil registers 400°F. Add rice to oil; cook 10 seconds to 1 minute or until grains puff and float. Remove fried grains from pan with a slotted spoon or wire mesh ladle; drain on paper towels.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice