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Path: utzoo!watmath!clyde!cbosgd!ihnp4!mhuxt!evans
From: evans@mhuxt.UUCP (crandall)
Newsgroups: net.cooks
Subject: Wild Rice & Pine Nuts
Message-ID: <1213@mhuxt.UUCP>
Date: Sat, 12-Oct-85 15:16:38 EDT
Article-I.D.: mhuxt.1213
Posted: Sat Oct 12 15:16:38 1985
Date-Received: Mon, 14-Oct-85 04:26:07 EDT
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 34


    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