I’m starting the column today with no recipe in place, just yet, that is. I have about 3 going in the kitchen as we speak and I’m not sure which one to share with you. By the time I get about half way into the column I’ll have it narrowed down.
Often I wish I were like my husband, Ervin, he gets up early most mornings and then takes rest times throughout the day. Me, no, I’m the total opposite. I sleep as late as I can and then I hit the pavement going 100mph all day. At the close of the day I’m not worth too much!
Easter weekend we had a big dinner on Sunday evening. A couple of great friends came over with a dessert that we barely got to. There was so much food, and there will be lots of leftovers this week. I’m excited about the leftovers, it’s nice to come home from work and dinner is almost ready.
I contemplated on what recipe to share this week. I decided on the rice dish that I served with our dinner on Sunday. I made a batch and a half of the recipe and it took about 1 1/2 hours to bake in the oven. Instead of adding more canned soup I used additional water. The recipe still came out just fine. I love the butter flavor in the dish, but feel that you could cut it in half! In the next paragraph I talk about using roasted red pepper for color, but I also like to use dried cherries or cranberries in the dish. If you want more butter taste consider using butter flavored emulsion or extract. This week I also made the dish with brown basmati and the wild rice. “IF” you are traveling north this year be sure and purchase wild rice up in Minnsesota, at a local grocery store. Here in Missouri they charge a ridiculous price for a 1/2 cup of wild rice, in a little box.
Let’s bring the Wild Rice Dish to the forefront for more discussion. As you look at this recipe look closely at the amount of grains being used versus the liquid amounts. Then launch into a brand new Baked Rice Dish of your own. Just this past fall I prepared an all-white baked rice dish using more beef broth and no mushrooms. I enjoy the crunch of a water chestnut or a pecan added to this dish along with a bit of roasted red pepper for color. One could also remove the French onion soup and simply add a large onion that has been sautéed in butter, wine or sherry.
Though this recipe is simply delicious you may have concerns over the amount of sodium being brought to the table. Thus a good reason for changing it out with homemade stock and your own onion mixture. I enjoy the ease of preparing this with a steak on the grill. Along with a salad and homemade bread it’s a great meal.
Wild Rice Dish
½ cup long grain rice
½ cup wild rice
1 can beef broth soup (11.5ounces)
1 can French onion soup (11.5 ounces)
1 stick (1/2 cup) butter
1 (8 ounce) can mushroom pieces
Rinse rice to remove extra starch. If desired you can sauté the rice in an additional tablespoon of butter to enhance flavor. Then combine all the ingredients into a covered 1 ½ quart saucepan. Bake at 350 degrees covered for one hour. Stir after 30 minutes. Serves 4-5 persons. If you double this recipe the cooking time will increase. By how much? At least 30 minutes more, plus some.
