The name could sound exotic but the “riz Casimir” is a typically helvetic dish. Ueli Prager, the founder of Mövenpick, invented it in the 50’s in Zürich. In this time, the trend was for a lot of colors from the home furniture until our plates. The curry spice was almost not known at all in our country in this middle of the last century and its adding was very innovative. The recipe became very popular among restaurants and the Swiss families started to cook it at home. Finally everybody liked it, but nobody knew its origins. Nowadays it is a classic family meal and a cheerful childhood memory for many of us. For my interpretation, I decided to play the fusion card by replacing the white rice by a full-of-flavour wild american rice from Minnesota. Formerly the Casimir was made with veal, but after the years it has been replaced by chicken, less costly.
Ingredients for 4
– Portion of Wild rice (according to the number of guests) – I personally ordered mine online and I can tell you it’s very delicious, nothing to compare with the wild rice you buy at grocery stores, even whole foods
– about 1.2 lbs of chicken breast /or tender pieces of veal (adapt the quantity depending on how hungry you are)
– 1 cup Heavy or Light Cream
– Curry powder
– 3 tbsp White wine
– 2 tbsp Corn starch
– butter for the pan
– 1 apple, 1 kiwi (this was for 2 persons, let you add more if you are more)
– Parsley / paprika for the final deco
– Salt, pepper
- Cook the rice ( for 30 – 40 minutes) depending of wished tenderness. I love replacing water by vegetable broth and 1/2 cup of white wine. My secret ingredient is powder garlic that will give an interesting flavor.
- Dice the chicken into bite-size pieces. Dice the onion. Cut the fruit in nice slices.
- Melt butter in a pan, medium-heat and grill the fruits until browned. When ready, keep it aside until the end of the recipe.
- Start the heating process with oil or butter. Add the onion when hot. Stir for 4 minutes, then add the chicken. Season with salt. Lower a little bit the heat and tossing occasionally, until browned but not completely done.
- In a glass, with a fork, whisk : the cream – curry powder – wine – corn starch. Stir in this mix over the chicken. Stir the whole content. The sauce will get creamier and the chicken perfectly textured and heated through.
- When the chicken is done (must be white in the middle), taste and correct the seasoning if necessary (curry, pepper, salt).
Ready ? transfer some of the preparation on the middle of a plate. Arrange the rice all around. Garnish with the fruits (if you have kids, very funny to create a smiley or any shape according to your imagination). Add parsley, paprika.
– it is very traditional in Switzerland to make this recipe with halves bananas, pineapple (in can but I would suggest fresh) and canned little cherries – for my recipe I just decided to keep it more natural and light but it’s up to you to adapt with the choice of fruits
-also possible to garnish with sliced grilled almonds.