|
THANKSGIVING RECIPES
"Thanksgiving
Day is a jewel to set in the hearts of honest men; but be careful that
you do not take the day, and leave out the gratitude."
--- E. P. Powell
Nutted Wild
Rices
One of our most
favorite recipes, year-round. Delightful at room temperature or gently
heated, it accompanies poultry, wild game, meats, charcuterie and even
Chicken Marbella very well. This always becomes the star of a buffet
table.
Serves 10-12
portions
Ingredients:
• 2½
cups raw variety of wild rices, select your favorites (6 cups
cooked)
• Water (to cook rice)
• 1 cup fresh orange juice
• 3 tablespoons olive oil
• 2 cups shelled pecan halves, toasted and coarsely chopped
• 2 cups golden raisins
• ¼ cup orange zest (grated rinds of 4 large oranges)
• 1 cup chopped fresh mint
• 2 cups scallions, thinly sliced (green part only)
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper, to taste
• ¼ cup Grand Marnier or Bourbon (optional)
Directions:
1. Put raw rices in a strainer and run under cold water; rinse
thoroughly.
2. Place rinsed rices in medium-size heavy saucepans and cook
individually according to rice packages' directions. Add water
and bring to a rapid boil. Adjust heat to a gentle simmer and
cook uncovered. After 30 minutes, check for doneness; rice
should not be too soft. Place a thin towel inside a colander
and turn each rice into the colander and drain. Transfer drained rices onto separate baking sheets and allow to dry for an hour
or two.
3. Place cooked rices in a large bowl; add remaining
ingredients as listed and toss gently after each addition. Taste often,
seasoning to taste. Let mixture stand for two hours to allow
flavors to develop. Serve at room temperature or gently
heated. |
"Vegetables
are a must on a diet. I suggest carrot cake,
zucchini bread and pumpkin pie." --- Jim Davis
|
|
|
Wickwood Inn | 510
Butler Street | Saugatuck, MI 49453
Tel 269.857.1465 |
www.wickwoodinn.com
| Bill and Julee Rosso Miller, Proprietors |
|
|
|
