One oven for the turkey, another for dressing and we have to fit those sweet potatoes in there to round out our holiday dinner.Oven space--while I have two ovens and eight burners, not everyone cooks as much as I do and coordinating all the food can be challenging.For a quick and easy holiday side, this wild rice dish solves the “out of oven” space dilemma.Not only is this fantastic festive dish cooked on top the stove, but this recipe uses only one pot and includes holiday ingredients making this an ideal holiday side for your Christmas meal.The combination or rice and brown rice give the dish a perfect base to highlight sweet tart cranberries, green onions, sherry, touch of thyme and toasty walnuts.And, I never worry about having sherry on hand because a pantry staple of mine, is Holland House Cooking Sherry that comes in perfect size bottle, economical and a flavor I can depend on.This colorful delectable recipe packs nutrition and ease in preparation.So, if oven room is a problem, now you have your solution with this fantastic Wild Rice Pilaf.
Pick up /order a trim&TERRIFIC cookbook for your stocking stuffer –and Gulf Coast Favorites has your favorite Louisiana recipes, trim &TERRIFIC of course!Here’s to easy cooking with better health!Whether you’re in a cooking rut and want new recipes, don’t know how to cook, or trying to eat healthier, the trim&TERRIFIC lifestyle is the way to go!More holiday recipes and tips:www.hollyclegg.com & http://thehealthycookingblog.com
Wild and brown rice give this rich pilaf a nutritional boost, the dried fruit adds a touch of sweetness, and the walnuts give it a toasty crunch.
Makes 10-12 servings
1 tablespoon butter
1/2 cup chopped onion
6 cups canned beef broth
1 1/4 cups wild rice
1 1/4 cups brown rice
1 cup dried cranberries, cherries or a mixture
1/4 cup sherry
1 cup chopped green onion
1/2 cup chopped fresh parsley
1/3 cup walnut halves, toasted
1 teaspoon dried thyme leaves
Salt and pepper to taste
1. In large pot over medium heat, melt butter.Add onion, cook, stirring, until tender, 3-5 minutes.
2. Add beef broth, wild rice, brown rice, bring to a boil.Reduce heat, cover, simmer, until rice is tender, 45-60 minutes.
3. Meanwhile, in small bowl, add dried fruit and sherry, let sit 10 minutes, drain fruit.When rice is done, stir in reserved fruit, green onions, parsley, walnuts, thyme, salt and pepper to taste.
Terrific Tidbit: If you like the taste of sherry, there is no need to drain the dried fruit after soaking – you can add the sherry to the cooked rice along with the fruit.
HOLLY’S BUZZ
·HAPPY HOLIDAYS!!!!
·Watch WWLin New Orleans “Twelve On The Road” with Bill Capo featuring Holly on Monday, December 21st.
