The Hot Flash DietTM recipe for October is an easy-to-prepare side dish that goes well with roast poultry. For a fancy supper, I pair this wild rice dish the pre-cooked duck halves available from Costco that reheat in the oven for under 20 minutes–elegant and simple. According to Chinese Medicine thermal properties, wild rice is “cool,” and the only “warm” ingredient is shallot with the remaining being “cool” to “neutral.” (Chicken is “warm” and duck is “cool.”)
Serves 4
1 cup wild rice
2-1/2 cups water
¾ tsp sea salt
2 TBSP avocado oil
1 shallot, chopped—about 2 TBSP
¼ cup slivered almonds or sunflower seeds
2 TBSP orange juice
¼ cup dried cranberries, blueberries, currants, or apricots, chopped if necessary
¼ tsp sea salt
Place the wild rice and water in a rice cooker and cook on the brown rice setting which will take about 75 to 90 minutes.
While the rice is cooking, sauté the shallots in the oil until translucent. Add the nuts/seeds and sauté for a minute. Then add the orange juice, cranberries, and salt, mix everything together, and cook over low heat for a few minutes and put aside until rice is done.
Once the wild rice grains are cooked (most are popped open), drain any excess water. Add the sautéed mixture and blend together. Place back in the rice cooker to keep warm until serving.
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