Northwoods Pilaf Recipes

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Steps:

• Rinse wild rice under running water, drain and set aside.
• Preheat oven to 325.
• Grease 2 qt casserole dish.
• In med saucepan combine broth, vermouth and rice.
• Bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Set aside, do not drain.
• In large skillet, melt 2 TBS butter.
• Add mushrooms, celery and carrots.
• Cook 5 minutes.
• Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
• Add remaining 1 TBS butter and remove from heat.
• Stir the rice mixture into the veggies.
• Transfer to baking dish.
• Cover and bake at 325 for 45 minutes until the rice is done.
• Stir once half way thru time.
• For Vegetarians use the vegetable stock.

Steps:

• In a large bowl add flour, sugar, baking powder, and salt, stir to combine.
• In another large bowl whisk together the eggs, buttermilk, and butter. Add the flour mixture and stir until moistened. Gently fold in rice, blueberries, and cranberries.
• Fill a greased or paper lined muffin cup 2/3 full. Place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes than remove and place on a wire rack to continue cooling. Store in refrigerator.

Steps:

• Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
• Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
• Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
• Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Steps:

• In a small saucepan, saute onion and.
• carrot in oil until tender. Add rice and.
• quinoa; stir to coat. Stir in broth and pepper.
• Bring to a boil. Reduce heat; cover and.
• simmer for 15-20 minutes or until liquid.
• is absorbed, adding the broccoli during.
• the last 3 minutes of cooking. Remove.
• from the heat; let stand for 5 minutes.
• Fluff with a fork.

Steps:

• Cook the venison by boiling until lightly cooked.
• Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours.
• Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie.
• Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar.
• In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses.