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  • Serves: 1 Text file

About Red Mulberry

  • Recipe Submitted by on

Category: Fruit

 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)


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

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