On Sat 18 Jul 2009 09:51:53a, jmcquown told us...

> Roasted duck glazed with apricot marmelade. Just kidding! I am
> roasting half a duck but I'll skip the glaze so I don't have to pay
> homage to someone who made the marmalade. I'll make white and wild rice
> pilaf to go with it.
>
> 1/4 c. wild rice, rinsed
> 3/4 c. long grain white rice, rinsed
> 3 -4 Tbs. butter
> 1 Tbs. dried parsley
> 1/2 tsp. bottled Kitchen Bouquet sauce
> 1/2 tsp. dried basil
> 1/4 c. diced celery
> 1 small onion, diced
> 2-1/2 c. chicken stock or broth
> 1/2 tsp. salt
> 1/4 tsp. dried sage
> 1/4 c. sliced mushrooms*
>
> Heat oven to 350. Cook and stir wild rice with celery, onion and
> mushrooms in butter until veggies are translucent. Pour into an
> ungreased casserole (1-1/2 quart size, and one with a lid). Heat stock
> or broth to boiling; pour over wild rice mixture. Stir in parsley,
> salt, bouquet sauce, sage, basil. *If using canned or bottled
> mushrooms, drain and add them now. Cover and bake 45 minutes. Stir in
> white rice. Cover and bake until all liquid is absorbed, 40-45 minutes.
>
> I won't have a waiter to criticize as I am making this at home. So if
> for some reason something goes wrong I'll yell at myself. My cat
> doesn't let me yell at her
>
> Jill

Sounds lovely, Jill. I love duckling.

We're having a rather mundane old fashioned meal tonight, "traditional"
stuffed peppers (ground meat, rice, onion, bits of tomato and celery),
baked in a tomato gravy, along with mashed potatoes, and fresh green peas
from our neighbor's garden. Individual baked egg custards for dessert.

I'm still trying to stay with relatively soft foods.


--
Wayne Boatwright
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Cooking is like love. It should be entered into with abandon or
not at all. Harriet van Horne