Wild Rice and Sesame Crackers
Makes about 28 large (2-by-3-inch) triangle-shaped crackers
Using a pasta machine fitted with a flat roller attachment is an easy method for rolling out the cracker dough. The dough also can be rolled between two pieces of parchment or wax paper. Substitute white sesame seeds if black seeds are not available.
1⁄2 cup cooked wild rice
1 cup plus 2 tablespoons flour (divided)
1 tablespoon plus 1 teaspoon sesame oil 1⁄4 teaspoon salt
2 tablespoons black sesame seeds
1⁄3 cup water plus additional as needed
12⁄ teaspoon coarse salt for garnish
Place wild rice in bowl of a food processor. Pulse 1 minute, pushing rice down halfway through process. Add 1 cup flour, sesame oil, the 1⁄4 teaspoon salt and the sesame seeds. Pulse to combine. Add the 1/3 cup water. Pulse to combine. Dough should form a ball. If dough is sticky, add the additional flour.
Place dough on work surface. Knead 1 minute. Wrap dough loosely with plastic wrap; let rest 15 minutes.
Preheat oven to 375 degrees. Line several baking sheet pans with parchment paper.
Divide dough into 4 pieces. Place one dough piece on a large piece of parchment or wax paper. Place another sheet on top of dough. Roll out dough to 1/8-inch thickness. Remove top piece of paper; cut into 2-by-3-inch triangles. Place on prepared baking pans. Sprinkle with coarse salt.
Alternatively, use a pasta-maker roller attachment. Process dough through largest opening. Continue putting dough through pasta-maker, reducing size of opening until 1/8-inch thickness is achieved. Cut as directed.
Bake in preheated oven 6 to 7 minutes or until lightly browned. Remove from pan. Cool on wire rack. Store in resealable storage bag up to 2 weeks.