In article >, biig > wrote:

> Ranee Mueller wrote:
> >
> > 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.
> >
> Hi Ranee How would one adapt this recipe to use for a side
> dish with other meats/veg? Thanks...Sharon

IMHO it looks just fine on it's own and should cook ok in a pan. :-)
For real thanksgiving flavor, it _really_ needs a bit of sage, but
that's just my own personal opinion.

I've never added pinon to rice. I love that idea!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson