In article >,
Wayne Boatwright > wrote:

> Ranee, I would be very interested in your wild rice dressing if you care to
> share.

Sure thing, it is one of the recipes that Sunset magazine didn't
think was good enough to go into their November issue. We plebes like
it, though.

4 Tbsp butter
2 medium onions, diced
6 cloves garlic, finely chopped
3 Tbsp chopped fresh thyme or 3 tsp dried
1 1/2 C wild rice
1 1/2 C basmati rice
1 1/2 tsp salt
1/2 tsp freshly ground pepper
4 1/2 C chicken stock or broth
1 1/2 C pine nuts


Melt butter in large skillet over medium heat. *Add onions and saute
until they start to turn transparent, add garlic and saute some more.
Add both rices, and stir until they start to smell a bit toasty, not
browned. Stir in thyme, salt and pepper.

Add chicken stock and bring to a boil. Reduce heat and simmer,
covered, for about 45 minutes. Check at this point to see if the wild
rice is sufficiently cooked.

In another dry pan, toast pine nuts over medium-high heat, stirring
until they just begin to brown. Remove from heat and let cool. Stir
into rice mixture just before serving.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

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