DIET FOR APPENDIX V: WILD RICE AND MAIZE MEALS
Wild rice is only available from a few healthfood shops and delicatessans and is rather expensive. It has long, dark brown grains and a distinctive nutty-earthy taste that goes very well with some foods, notably fish, poultry and stir-fried vegetables. To cook, wash thoroughly, place in a large saucepan, cover with cold salted water, and bring to the boil. Simmer for 45 minutes, then turn off the heat, stir the rice and leave to stand for 15 minutes. Pour off any excess water but do not rinse. The cooked grains freeze perfectly, and can be defrosted quickly by boiling in water or stock, without becoming glutinous. A mixture of orange or lemon juice and melted butter (if you are allowed these) improves the taste of the rice. For breakfast, defrost some wild rice by boiling in fruit juice, adding dried apricots and nuts. Maize meal or cornmeal can be prepared as polenta and used as an accompaniment to stews or casseroles. Combine 115 gm (4 oz) maize meal with a level teaspoon each of salt and mild paprika, and a tiny pinch of cayenne. Mix in 1\4 litre (1\2 pint) of water, adding the water slowly to prevent lumps forming. Steam in a double-boiler – or put a small pan (containing the maize meal) inside a larger one, containing an inch or two of water, to get the same effect as a double boiler. After 30 minutes, turn out into a greased baking dish and bake for 10 to 15 minutes at 170°C, 350°F, gas mark 4. Pour a few spoons of juice from the casserole over the top, and a layer of grated cheese, then put under the grill to brown. This also goes well with fish.
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