Organic Wild Rice is naturally gluten free and isn’t technically rice at all. It’s the seed of a long-grain marah grass, native to the USA. It has a nutty flavour and chewy texture and looks great in rice pilaf or cooked along with brown rice. I like to sauté it first before cooking. You can do so many recipes using this wild rice, but I quite like this side dish using rosini (Italian small pasta). Check out my Organic Wild Rice and Rosini recipe below!
What’s in Season?
This time of the year you will see a variety of kale and plenty of parsnips.
Parsnips have the same potassium and magnesium level as potatoes and are rich in phosphorus, calcium and vitamin C. Like potatoes, parsnips keep very well if stored in a cool place and unwashed.
A well grown parsnip whether large or small should not be too woody and should have a firm flesh full of flavour. There is a perception that smaller parsnips are better purchasing than the larger sized roots, and at the end of the day some farmers are left with a box full of larger parsnips because everyone has picked through them and selected the small ones thinking they’re better. That’s just not the case.
The same is being said for Kale apparently. Everyone wants the smaller leaves, yet the larger leaves may only indicate a different variety, and not texture at all. I say use the lot and try it all! Find a farmer at a market you trust and then try their larger stuff.
If you want an easy parsnip rissole recipe just coarsely grate 2 parsnips, finely chop 1 shallot and fresh parsley together, pinch salt, pinch white pepper, pinch cayenne pepper, 2 tbl plain flour, 1 tbl pouring cream and 1 egg. Heat grape seed oil in skillet. Place spoonfuls of parsnip mixture onto skillet and pan fry for about 6 minutes on each side. Makes 4
Parsnips can be grated in your food processor for ease, and the larger sized roots are much easier to handle.
Organic Wild Rice and Rosoni Side Dish Serves 4
Recipe courtesy of Tawnya Bahr/A La Carte Consulting
1 clove Australian Garlic
3 tbl Grape Seed oil
½ brown onion, finely chopped
3 cups chicken stock
½ cup Honest to Goodness Organic Wild rice
1 cup Risoni pasta
2 cups vegetable stock
Sauté onion garlic and wild rice in grape seed oil for about 5-8 minutes until soft but no colour. Meanwhile bring chicken stock to the boil in separate pot then add the sautéed onion, garlic and rice to stock. Cook for 10 minutes then add the Risoni and continue cooking about 7 minutes. Drain and add a dollop of cultured butter. Stir and serve. You can also reserve some of the liquid to drizzle on top.
For a gluten free alternative, replace the risoni with white quinoa for a delicious gluten free side dish!
I’ll be running some market tours for Northside Produce Market starting in September and also Paddock to Plate at Pyrmont Growers Market. For updates visit www.kbh.com.au
Happy market shopping,