evans@mhuxt.UUCP (crandall) (10/12/85)
As promised here is my wild rice recipe. I've also got a really great one
for a dressing (I separate my turkey's skin from the meat with well manicured
hands and fill that cavity with wild rice stuffing and the body cavity with
corn and herb bread stuffing.) but don't have the time to post it till after
we move. If you can't find straight wild rice write to: Floura Bros.,
Blackduck, MN 56630 (5 # minimum).
Wild Rice with Pine Nuts
1 cup wild rice
3 cups homemade chicken-veg broth
onion to taste (usually 1 sm or 1 med)
garlc to taste (usually 1 sm) oh, yes, this is minced & onion is diced
about 2 Tbs margarine (YES, MARGARINE. The cooking {_consistancy is better
than butter & taste is better than oil for this dish.)
about 1/4 c. fresh chives in 1/2" lengths
about 6 fresh mushrooms, sliced
1/4 c or more of fresh UNROASTED pine nuts
1. Melt margarine and saute chives, onion, mushrooms, and garlic. If you
taste the mushrooms at this point you'll be lost because they're great
& you'll have to frustrate yourself by not eatting them.
2. Add broth & bring to boil
3. Add rice & pine nuts & cook for 45 minutes. If you want more interesting
texture combination don't add pine nuts till last 15 minutes
4. Remove lid and cook, stirring over a med-low flame if the mixture has
retained more than a bit of fluid at bottom
If you don't make your own broth use a fine grade canned one. Boullion does
not have enough richness.
Sukie Crandall wood@ddnt.UUCP (10/15/85)
:wq
thomas@utah-gr.UUCP (Spencer W. Thomas) (10/18/85)
Speaking of pine nuts, does anyone have an easy way to get the "shells"
off the little buggers. I like them, but they are typically sold here
in an unpeeled form (I.e., they are brown, not off-white), and one must
remove the "shells" before eating (or cooking). I have tried blanching
them first (works great for almonds), and just peeling them as they
come, but it always takes forever. Consequently, they just sit on the
shelf and get old.
Help!
--
=Spencer ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
"When wrath runs rampage in your heart you must hold still
that rambunctions tongue!" - Sappho