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| Cook Time: 0 hr | Prep Time: 1 hr1 30 min | | Yield: 6 servings | Inactive Prep Time: 1 hr |
Ingredients:
1 cup of wild rice
2-3 tablespoons butter
2 medium onions or 3-leeks, chopped into bite size pieces
2 cloves garlic, minced fine
1-2 cups mushrooms, sliced - if you don’t like mushrooms, delete this item
1 teaspoon red pepper
1 cup red wine
½ cup orange juice
2 cups toasted almonds or pecans
1 cup dried cherries, at Thanksgiving or Christmas you might use whole cranberries
2 cans chicken stock
Instructions:
Preheat oven to 375° F. Lightly grease deep, 2 quart, Pyrex baking dish. In bowl, add wine, orange juice, chicken stock and rice. Let soak.
Melt 2-3 tablespoons butter. Slowly sauté the following ingredients until onions are translucent: onions/leeks, garlic, mushrooms; red pepper. Add toasted almonds. Combine sautéed ingredients with wild rice mixture and add cherries. Pour all ingredients into a large baking dish. Bake covered in oven at 375° for 1 ½ hours. Check rice to see if it’s fully cooked, kernel is split and slightly puffed. If not, add ½ cup water, cover and cook ½ hour more.
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Copyright © 1999 - 2004 Lanier Publishing International
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