Nutted Wild Rice

  • Yield 6 to 8 servings

An excellent side dish to serve with chicken or pork.

Ingredients

1 cup golden raisins
1/2 cup dry sherry
2 cups chicken stock or broth
1 cup wild rice
2 tablespoons unsalted butter
2 2/3 cups chicken stock or broth
1 cup brown rice
2 tablespoons unsalted butter
1 cup slivered almonds
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley
-- Salt and pepper to taste

Instructions

  1. Heat the raisins and sherry in a saucepan over medium heat for 5 minutes; set aside.
  2. Bring the 2 cups chicken stock to a boil in the top of a double boiler.  Add the wild rice and 2 tablespoons butter.  Cook, covered, over simmering water for 1 hour.
  3. Bring the 2 2/3 cups chicken stock to a boil in a saucepan.  Add the brown rice and 2 tablespoons butter.  Cook, covered, over low heat for 50 minutes or until the rice is tender.
  4. Saute the almonds in the 2 tablespoons butter in a skillet until lightly toasted.  Combine the raisins with sherry, wild rice, brown rice, almonds, parsley, salt and pepper in a serving bowl and mix well.

 

Recipe reprinted with permission from The Forward Arts Foundation’s The Swan’s Palette(Atlanta, Georgia, 2000).

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