Wild Rice And Chive Bâtardes Food

WILD RICE AND CHIVE BâTARDES

Steps:

• Bread: Mix 4 cups bread flour and next 3 ingredients in large bowl of heavy-duty stand mixer fitted with paddle attachment.
• Warm 1 cup plus 2 tablespoons water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F.
• Add cooked wild rice and chives to flour mixture; add buttermilk mixture. Mix on low speed until dough forms coarse ball, about 2 minutes. Let dough rest in mixer 5 minutes. Replace paddle attachment on mixer with dough hook. Mix dough until smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.
• Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap and refrigerate overnight (dough will rise very slowly; do not punch dough down).
• Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double).
• Line large rimmed baking sheet with parchment paper. Transfer dough to floured surface; divide into 2 equal pieces. Roll out each dough piece to 8x6-inch rectangle. Starting at 1 long side, roll up each rectangle to resemble torpedo. Use fingers to pinch seam closed and taper ends by rolling each loaf back and forth on work surface, forming bâtardes about 11 inches long. Transfer to prepared baking sheet, spacing 4 inches apart; spray with nonstick spray. Cover loosely with plastic wrap. Let loaves rise in warm draft-free area until almost doubled in volume, 1 to 1 1/2 hours.
• Position rack in center of oven; preheat to 450°F. Brush loaves with egg glaze; place in oven. Reduce oven temperature to 425°F. Bake until loaves are puffed and lightly browned, and sound hollow when tapped on bottom, 35 to 45 minutes. Transfer loaves to rack; cool at least 1 hour. DO AHEAD: Cool loaves completely. Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw at room temperature. If desired, rewarm loaves wrapped in foil in 350°F oven about 15 minutes. Cut loaves crosswise into slices.

WILD RICE AND BERRIES WITH POPPED RICE

Steps:

• Heat the oven to 350 degrees.
• In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
• Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
• Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
• Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
• Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.

WILD RICE WITH BACON

Steps:

• Melt butter in 10 inch frypan (non-stick) over medium heat.
• Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper.
• Heat to boiling, stirring occasionally, reduce heat.
• Cover and simmer 40 to 50 minutes or until rice is tender, drain if necessary.
• Stir in bacon pieces.