previously in rfc, Melba's Jammin' > wrote:
> In article >, Wayne Boatwright
> > wrote:
>
>> Melba's Jammin' > wrote in news:thisisbogus-
>> :
>>
>> > In article >, CJB
>> > > wrote:
>> >> mashed sweet potatoes, and I made and delivered:
>> >>
>> >>Rigatoni with Pork
>> >
>> >> It was all delicious and way too much food. 
>> >> -Claudia
>> >
>> > It sounds wonderful, Claudia. How do you do rigatoni with pork?
>> > Did you try the wild rice yet? I cooked a pound of it for our
>> > dinner-for-10 and it was gone by Friday afternoon. I didn't
>> > embellish it with anything besides butter.
Hey! Must have missed the original post, sorry!
I do pieces of pork (country rib) browned and cooked slowly in a tomato
sauce, like making meatballs, and then I take the pork off the bone and
serve it with the pasta and gravy. Sometimes I get tired of sausage and
meatballs, and the pork is always delicious.
re the wild rice! Yes.
I also did it just like you. Boiled,
drained. With butter s&p - I think I have about half the bag left, maybe a
little less - I made two cups (dry) worth. It was absolutely fantastic.
Just a little chewy and very rich tasting. My son was eating it out of the
pot with his fingers. Served it with salmon cakes (canned salmon, fresh
breadcrumbs, dijon mustard, egg and sauteed onions) and green beans with
butter and lemon.
-Claudia
>>
>> Does that mean you cooked the wild rice in plain water? I've always
>> used broth, so I probably don't know what plain wild rice tastes
>> like. LOL
>
> Nah, it means that I don't add anything other than butter and s&p to
> it after it's cooked -- like green onion, toasted almonds, sauteed
> mushrooms or other miscellany -- in seasoned liquid. I use a lot of
> liquid, boil it hard, and drain it