Sometimes, you just have to use up the stuff in the fridge... Tonight we had some wild rice left over, and it struck me as being a great addition to a spinach and mushroom pizza. However, the wild rice adds a nutty flavor that would complement many vegetable toppings, so I thought I'd pass along this tweaking of a basic pizza dough.
Try it - you'll be glad you did.
Wild Rice Pizza Crust:
3/4 c water
1 tsp salt
3 Tbs olive oil
2 tsp agave nectar
1 c ( + maybe 2 Tbs ) kamut flour
1 c all purpose flour
1/4 c cooked wild rice, slightly warmed
2 tsp dry yeast
Dump it all in the breadmaker in order, and push the 'pizza dough' button. If the dough looks a little wet after a few minutes, add the 2 extra tablespoons of kamut flour to the breadmaker.
Note: Wild rice is not really a 'rice'. It is a seed from a water grass. Check the Eden Foods Wild Rice site for more information on growing and harvesting the rice, as well as nutritional information.
We buy our wild rice locally from an Amish grocery. In the interest of science (and our stomachs...) we have ordered some 'wild rice flour' to try. I had never heard of it, but the possibility of including it in savory dishes using flour seem intriguing. We'll report on it in the future.
This is a great idea! I did the same thing last year, had some left over wild rice on pizza night and discover a great new pizza topping. Now its become a staple pizza on pizza nights. I put mine on as a topping though.
ReplyDeleteI use a normal pizza crust with a garlic white sauce and top it with a combination of leeks and mushrooms sauted in butter and the wild rice (and lots of cheese of course :).
I eat wild rice nearly every day and eat if with everything, but have never used it as a pizza topping. I'll try that.
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