California Wild Rice Galettes with Smoked Salmon
and Caper Tartar Sauce
Makes 4 servings
Caper Tartar Sauce: Makes about 1/4 cup
In a small bowl, combine mayonnaise, capers, shallot, fennel seed, and pepper. Cover, and chill.
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add California wild rice, and cook, stirring frequently, for 1 minute. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
Increase heat to medium, and stir in polenta and salt. Gradually stir in remaining 1 cup water as polenta absorbs it. Once all water is absorbed, remove from heat and stir in fontina cheese. Let cool for 10 minutes.
Line a 9-inch baking dish with heavy-duty plastic wrap. Pour rice mixture into prepared dish, spreading to 1/4-inch-thickness. Cover, and chill for 30 minutes.
Cut 4 (1 1/2-inch) circles from wild rice.
In a large nonstick skillet heat remaining 2 tablespoons olive oil over medium heat. Add rice galettes and cook for 40 seconds on each side or until crispy. Let cool for 4 minutes.
To serve, top each galette with 1 slice smoked salmon and 1/8 teaspoon Caper Tartar Sauce. Garnish with fresh dill sprigs, if desired.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
Portobello Mushrooms Stuffed with Wild Rice
CWR confetti shrimp salad
CWR and Pumpkin Gratin