ROASTED RICE AND CLAMS ON SHELL
Hors d’oeuvres are generally regarded as the initial taste foray on an evening’s culinary journey. They can be used to check hunger’s urgency or to stimulate appetites. This fresh approach achieves both causes with flair, as each satiating shell-full of subtle flavors and textures induces one to try another. Our chewy, nutty brown rice absorbs the ginger flavors in which it is cooked, and is roasted for a slight crunch. It’s then blended with clams, spinach, butter sautéed mushrooms, and just enough smoky bacon to carry one’s imagination to a memorable driftwood beach fire, where it could best be enjoyed. This very lovely and savory appetizer is an appealing and tempting way to begin an evening, especially accompanied with a light, crisp white or sparkling wine, or ginger ale.
½ cup Ecogrown Beulah Land Tan, Beulah Land Medley, or Missimati Bayou Bouquet Fragrant Brown Rice
In medium saucepan, heat 1 tbsp olive oil and add rice, swirling in pan to coat kernels. Add ginger and ginger ale and bring to boil. Reduce to simmer, cover with tight fitting lid, and cook for 50 minutes. Remove lid, stir, and continue to simmer until all liquid evaporated (rice will cook slower due to sugar in ginger ale). When finished, stir with fork and set aside to cool.