I tried a new recipe today for Seafood Primavera, and it was so good! It calls for matchsticked zucchini, red or orange bell pepper, green onion, small amount of corn, basil, crab, white rice, milk, and parmesan cheese. I made it the like that, but want to substitute wild or brown rice next time. Do you think it would be ok to cook the wild rice in a different pot, omit the milk, and then just stir the rice into the veggie mix when I add the crab? Maybe add a little water or veggie broth if it's too dry?
I think it would be okay, but not creamy. The flavors wouldn't meld with each other, so you might not find it as rich or as satisfying, but it certainly wouldn't be BAD.
Another idea would be to par-cook the brown rice....take it to the point where it only needs enough time left to cook as the white rice would take from raw. I can't say for certain that it will be the same, but there isn't any real reason why it shouldn't - it might be worth a try, as it should keep the creaminess that way.
If it doesn't work out and lacks the same flavor and consistency, then I personally think it's ok to use the white rice. As long as we get plenty of whole grains in our diets, then including a little white rice every now and then shouldn't hurt. That's just my opinion
Here's our menu for Thursday, and I'd love for you to help me cook.
sliced tomatoes with fresh mozerella and a spritz of Ital. dressing
Italian salmon patties
broccoli parmesan in a bechamel sauce (Cooking Light Aug. magazine)
fresh corn cut off the cob
Harvard beets (made w/Splenda)
Whole grain bakery rolls
Homemade cherry pies (not light or anything-free)
My family served as guinea pigs for the broccoli dish, and they gave it 2 thumbs up. I'm hoping you like Harvard beets. The family doesn't, so I never make them just for myself. I just recently discovered fresh mozzerella, and love it. It's softer than regular, and has a more delicate taste. Less processed, too.
Suzanne - thanks for that thought! White rice probably would do best. The other ingredients are so healthful, and it's such a pretty dish, I think I will keep making it as written.
Would this work?
