Side Pannel
About Red Mulberry
Ingredients List
- How to Recognize: The only mulberry native to Canada, it is a short-
- trunked deciduous tree under 30 feet in height. The bark is reddish brown,
- separating in long, flaky plates. The yellowish green leaf blades are
- large, up to 5" long, widest below the middle and have hairy undersides.
- They are simple with pointed tips and the stems are long with 3 prominent
- veins at the base of each leaf. Male and female flowers are borne in
- separate clusters appearing with or before the first leaves. The fruits are
- dark red to black compact aggregates which resemble blackberries.
- White mulberry is an Asian tree whose foliage is used for silkworm feed and
- has been introduced as an ornamental and is an escapee throughout eastern
- North America. It has lustrous smooth leaves and whitish or reddish fruit.
- Where to Find: Southernmost Ontario in moist, rich soils often mixed with
- other hardwoods.
- How to Use: Harvest easily by spreading sheets under the tree and shaking
- the branches gently. Juicy and sweet when ripe; delicious raw, in fruit
- beverages, or in baked desserts. Alone or in combination with acid fruits
- such as gooseberries or cherries. Can be frozen or dried like raisins. Use
- as in blackberry and raspberry recipes.
- WARNING: Be careful not to eat raw fruit before it is ripe. Unripe fruit
- and the milky sap in the leaves and stems are toxic and can cause gastric
- upsets. The leaves and stems may also cause dermatitis if touched by
- susceptible individuals. From: Edible Wild Fruits and Nuts of Canada,
- published by the National Museums of Canada,
- ISBN 0-660-00128-4
- Posted by: Jim Weller
- Posted to MM-Recipes Digest V3 #190
- Date: Mon, 8 Jul 1996 23:14:17 -0500
- From: pickell@cyberspc.mb.ca (S.Pickell)
Directions
Recipe via Meal-Master (tm) v8.05
Title: About Rice Aromatic Rices
Categories: Rice, Mcrecipe
Yield: 4 Servings
1 c Long-grain rice
1 c Chicken broth
3/4 c Water
1/4 ts Salt
: Heat 1 cup regular long-grain rice with 1 cup chicken broth, 3/4 cup
water, and 1/4 teaspoon salt to boiling. Cover and simmer on low 18 to 20
minutes until rice is tender and liquid is absorbed.
ORANGE-CILANTRO: After rice has cooked, stir in 2 tablespoons chopped fresh
cilantro and 1/2 teaspoon grated orange peel.
LEMON-PARSLEY: After rice has cooked, stir in 2 tablespoons chopped parsley
and 1 teaspoon grated lemon peel.
ASIAN: Omit salt when cooking rice. After rice has cooked, stir in 2 green
onions, chopped, 2 teaspoons soy sauce, and 1/4 teaspoon Oriental sesame
oil.
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