Wild Rice is Here!

We got wild rice in the store this week and all I can say is Hooraaaaaay! I was so excited the second I saw the box that I took pictures right away and posted them on our Facebook Page. Yes...I'm a bit of a grain geek, but that's what we like right? Walking geeks of grain? We get our rice from a company called Fall River Wild Rice. If you want to learn more about their rice, you can read about it here.

 The broken variety we got in is a lot less expensive than the full long grain version, but it's flavor is still awesome and just what you would expect in a wild rice. Use up to one cup of the cooked rice in your bread dough for a wonderful contrast of flavor and color. Mill the wild rice in your grain mill for a fine, gluten free flour to add to cookies, cakes and pastries. It will lighten up the final baked good considerably.

Cooking Instructions

Cooking Wild Rice Using the Stovetop Method

Wash 1 cup uncooked wild rice thoroughly. Add to 3 cups boiling water, salted to taste, in a heavy saucepan. Return water to boil and stir. Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork. Simmer five additional minutes. Drain any excess liquid. For chewier texture cook less time. Yield: 3-4 cups of cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Cooking Wild Rice Using the Oven Method

Wash 1 cup uncooked wild rice thoroughly. Combine with 2 cups water in a covered 2-quart casserole. Cover and bake at 350 F for 1 hour. Check wild rice. Ad more water, if needed, and fluff with a fork. Continue baking for 1/2 hour. wild rice should be moist, not dry. Yield: 3-4 cups cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Cooking Wild Rice Using the Microwave Method

Wash 1 cup uncooked wild rice thoroughly. Combine with 3 cups water in a covered 2-quart glass casserole. Microwave on HIGH for 5 minutes. Microwave on MEDIUM (50 percent power) for 30 minutes. Let stand 10-15 minutes, drain. Yield: 3-4 cups cooked wild rice. (For additional flavor, try cooking in beef or chicken broth)

Fall River Wild Rice Nutritional Information from their website:
Wild rice is highly nutritious.   In fact, thanks to the optimal conditions under which it is grown, Mother Nature has blessed this unusual grain with amazing qualities.  Containing more than 12% protein uncooked, wild rice is significantly more rich in protein than common white rice or most other grains.  It is high in complex carbohydrates and is a good source of fiber.  In contrast, its sodium content is refreshingly low.  Wild rice also offers exquisite flavor.  No wonder it has created such a stir among today's health-conscious consumers!  Wild rice is an important component of a balanced diet.

U.S. Wild Rice Nutrients: Based on 1/2 cup cooked wild rice Amount per Serving:
Calories	320
Calories from fat	10
Total Fat 1g	2%
Saturated Fat 0g	0%
Trans Fat 0g	0%
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 68g	23%
Sugars 1g	0%
Dietary Fiber 6g	24%
Protein	10g
Vitamin A	0%
Vitamin C	0%
Calcium	2%
Iron	10%
* Percent Daily Values are based on a 2,000 calorie diet.

We have it for 5$ a lb, in a 5 lb box. If they sell fast enough, we will order more and keep them in stock.

Super Chia to the Rescue!

I know you've heard the commercials for years about the chia pets where a person hydrates these seeds and spreads them on a clay figurine and then watches them grow into fluff. Cha-cha-cha-chia! Well...now you have reason to hydrate them and add them to your life! My first exposure to these little wonders happened when my brother in law, the mortuary guy, came home from a funeral. He said there was a bishop at the chapel who had lost eighty pounds by adding chia seed to his diet. He was not the guy who died. He was the guy who decided to take his own health into his own hands...When I bring this up with the chia, I'm not talking about a gimmick diet plan here, just sensible use of a wonderful grain. Imagine my joy at finding the Chia Seeds in a 1 lb bag at a really low price (just around  8$) at our local Preparing Wisely store. I wanted to try it out. Well...the owner Troy was kind enough to show me how to use them.

According to Troy Chia was cultivated by the ancient Aztecs, and was honored as a super food. Chia is one of the best plant sources of beneficial Omega-3 oils, especially a-linolenic acid (ALA). Scientific Research on Omega-3 and other essential fatty acids (EFA) continues to prove that EFAs support cardiovascular health, comfortable joint mobility, immune system function and overall cellular energy. Chia is often stored for long periods of time as a Survival Food, since it does not quickly turn rancid like other sources of Essential Fatty Acids. Chia is high in vitamins and minerals such as magnesium, potassium and phosphorous. It contains many antioxidants, including significant levels of caffeic acids, quercetin and flavonols. Chia is an excellent source of high molecular weight soluble fiber, which supports healthy bowel function.

When Chia is mixed into a liquid, it forms a thick mass due to its high content of beneficial mucilages. This slows the digestion of carbohydrates in the digestive system, leading to a feeling of fullness, and reduces the spike in blood sugar that often accompanies the ingestion of carbohydrates.

Looking at the Nutrition Facts and Analysis for chia seeds revealed a glycemic index of 1. That's amazing for a grain!

So, I decided to give it a try as a drink. 2T mixed into 2 cups of cool distilled water.

The seeds make this crazy suspension that made my little boys say I was drinking frog eggs. I don't care. I was now sucked into the new world of chia.

I drop one or two droppers of stevia natural sweetener into the chia and water mixture and drink it like a thin pudding. I've had it everyday for breakfast for the last two weeks. I've lost six pounds. So...I'm going to keep taking chia shots. They're all natural and a wonderful way to add fiber and wholesome goodness to my life. Thanks most especially to at Preparing Wisely for having these bags in the store! I'm also down to my last few tablespoons...and that means I'm going to see them soon. Hooray for chia! Try them out. I love them!

How to Make Delicious homemade instant oatmeal packets (Gluten Free Oats Available)

Sugar and spice and everything...amazing! You won't, however, find these flavors in the pre-made packets from the store. Greetings from Chef Tess. Troy and Tracey have asked me to contribute to their blog here at Preparing Wisely and I am so excited to be part of what they have here.  

I try to do a post once a week on how to cook with food storage and or whole grain, and turn those foods into convenient foods we can use everyday. My husband Ace has been on an instant oatmeal kick for the last few weeks. My dear sister in law gave us a variety pack of 50 from a local Costco and ironically, we blew threw it in about a week and a half. Ace would eat 3 at a time. In an effort to not have all that extra stuff in the packets and to save money, I wanted to make some at home. These homemade packets we do are about double the size of the packets from the store...since that's about the portion Ace needs. Using the rolled oats, quick oats, sugar or powdered honey, and freeze dried fruits we had on hand, we made 20 double sized packets in about 20 minutes. The kids like to make the packets almost as much as they like to eat the contents! You can make the regular sized ones by simply cutting the recipes in half per packet. I use the regular zip sandwich bags for our double size packets. Snack size bags would work wonderfully for the regular single serving packets. Or...if you don't want to use baggies...you can use whatever recycle-style containment system you want. I'm not checking any cupboards.

This is a spiced peaches and cream cobbler oatmeal mix...homemade. Doesn't it look awesome? Well...the taste is exactly like a warm peach cobbler.

I start by making 3 different varieties of flavored sugars since I do a variety of oatmeal flavors. I used vanilla bean paste, but you can also use any of the flavored oils or bakers emulsions. I prefer LorAnn. That being said, the flavor concentrates will work, but you will need to use more...and let the sugar dry completely before making your oatmeal packets.
For Spiced-Vanilla Sugar you will need:

1 1/2 cup sugar, 2 tsp vanilla bean paste, and 1 T Chef Tess Wise Woman of the East Spice Blend, and 1/2 tsp dry lemon or orange zest.

Combine the vanilla bean paste with the sugar until well incorporated. Add the spices.
The second sugar I make is the base for my fruit and cream oatmeal mixes. I call it Bavarian Cream Sugar. You will need:

1 1/2 cup sugar, 1 tsp princess cake and cookie emulsion, and 1/2 tsp Bavarian cream flavored LorAnn oil.
Combine the flavoring well with the sugar.

The last sugar I make or use is maple sugar. It can either be real maple sugar (available at most maple syrup retailers) or you can make the fake stuff using this...
Use 1 cup sugar, 1/2 tsp maple flavor and 1/2 tsp butter-vanilla baker's emulsion.
Once I had all three sugars made, I allowed them to dry completely for 2-3 hours. Then I made sure they were nice and spoonable for the packets.
Again, I make the larger packets because I have men around here who refer to the paper packets as "shot glass" portions of oatmeal. These make the equivalent of TWO regular instant packets. If you want to make the smaller portions, simple cut divide in half portions, and use half as much fruit, flavors, and liquid to prepare the oatmeal.

To make one plain packet you need:

2/3 cup organic quick oats

2T of oat bran or rolled oats run through a dry meat grinder

To prepare: Add 1 Cup boiling water and allow to sit for 3 minutes. Use more or less water depending on how thick or thin you like you oatmeal. The secret to super thick oatmeal...using the meat grinder "treated" oats.

Oh...and a pinch of salt. I use Redmond Real Salt. It's my favorite.

I usually make about 20 packets of plain oatmeal and then add my different flavor varieties to make it more interesting in the mornings. We keep a large variety of freeze dried fruit on hand in our pantry. It's very convenient...and crazy awesome in oatmeal. I love it a lot more than dehydrated fruit because it is 100% free of moisture, so the packets don't get lumpy and odd. The only thing that should be lumpy and odd...is an old lady's patootie. Did I just type that out loud? Okay...so here's a few of the freeze dried fruits I keep around from Preparing Wisely:

Freeze Dried Blueberries

Freeze Dried Apples

Freeze Dried Peaches

Freeze Dried Raspberries

Freeze Dried Strawberries

Berries and Bavarian-lemon cream oatmeal packets:

add 3T freeze dried berries (I crush them up a bit before I measure them) to a packet along with 2T of the Bavarian Cream sugar and 1T Sour Cream Powder" , and 1/2 tsp dry lemon zest

Don't let the sound of the sour cream freak you out. It's amazing! Now if you don't want to use the powdered sour cream you can use non-dairy coffee creamer (any flavor). It works too...but it's not nearly as natural. Auntie Em used to use flavored instant pudding powder. Just remember that it won't be as sweet as the flavored sugar so you may need to add a little more sweetness.

To prepare the berries and cream oatmeal, add 1 1/3 cup boiling water and allow to sit for 3 minutes.

One of my all time favorite oatmeal packet flavors is my Spiced Peaches and Cream Cobbler. It reminds me so much of those Sunday night peach cobblers my mom would make when I was a kid.

To each plain packet you will need to add:

1/3 cup freeze dried peaches (diced rather than the sliced ones)

2T Bavarian Cream Sugar

2 tsp spiced vanilla sugar

1T Sour Cream Powder"
Just to tease you a little...this is what it looks like before you add the boiling water. I add 1 1/2 cups boiling water and let it sit for 3 minutes.

Maple Pecan Oatmeal Packet:

One plain packet

3T maple sugar

3T chopped toasted pecans

Add 1 cup boiling water and allow to sit 3 minutes.


Cinnamon vanilla-orange roll Oatmeal Packet:

One plain packet

2T spiced vanilla sugar

1 tsp dry orange zest (or 1/4 tsp dry orange crystal light)

Add 1 Cup boiling water and allow to sit 3 minutes
There you go. Make some oatmeal packets.

For those on gluten free diets...We 

carry gluten free Bob's Red Mill Oatmeal! This is purity tested for absolute gluten free integrity. 

Honeville 9 Grain Cracked Cereal

Delicious, Nutritious and Very Versatile

Honeyville Farms Nine Grain Mix

The Cracked Nine Grain Mix from Honeyville Farms can be used in a variety of applications and makes a great addition to  your food storage.  This cracked cereal mix contains hard red wheat, soft white wheat, barley, rye, oats, corn, millet, buckwheat and flax seeds.  All of the grains have been milled to a nice, course consistency, that is very similar to most commercially cracked wheat.  The texture is even and consistent.  This mix is a good source of fiber, protein and iron.  This cereal will store for 7-10 years sealed in the #10 can.

As a cereal, this mix makes a great hot breakfast.  You simply add 1 part nine grain cracked mix to 4 parts boiling water.  You then cook for about 20-30 minutes.  You can then add in your choice of maple syrup, honey or other sweeteners, along with butter or milk where desired.

A good way to incorporate this mix into your bread is to grind the nine grain mix into flour and then use 50% flour and 50% nine grain mix flour.  You could also add in 1/4 cup of the cracked mix (unground) to your bread recipe to help add a courser texture to your bread.

Healthy Coconut Rice Breakfast Dish (Troy Adair)

This recipe comes to us from Kara Bagley.  Kara has amazing culinary skills and she posts her wonderfully healthy recipes and insights at her blog Taste is Trump:  http://goodlookingcook.blogspot.com/

When my wife first made Coconut Rice for us I was a bit skeptical about the taste.  I love sweet brown rice in our Asian inspired dishes, but in a breakfast dish???  I wasn't sure I was going to like it.  Plus, I am not a big breakfast eater to begin with.  However, after two heaping bowls of this dish I was happy and satisfied.  I felt great all day and really didn't need much in the way of lunch.

Without further fanfare, here is the recipe:

1 teaspoon Real Salt

3 Cups Sweet Brown Rice

1 Can Coconut Milk

2 Cups Blueberries

Toppings:

Walnuts, coarsely chopped

Unsweetened Shredded Coconut

Pure Maple Syrup

Bring 6 cups water to a boil, add salt and stir in rice.  Bring back to a boil, place lid over pot and then turn down to simmer.  Allow to simmer for 45-50 minutes.  Stir in coconut milk into the rice.  Serve up in bowls and top with blueberries, shredded coconut and maple syrup to taste.