Herbed Wild Rice Pilaf

Thanks to everyone who attended the book signing and wild rice tasting at the Woolen Mills in Bemidji last week, and to my friend Nancy who made the wild rice dish that was served. It was a hit! The recipe is below, and there are 79 more just as good in the book!

From Wild Rice: An Essential Guide to Cooking, History, and Harvesting by Susan Carol Hauser, Skyhorse Publishing, 2014

Herbed Wild Rice Pilaf

Herbed Rice Ingredients
½ cup unsalted butter
2 tablespoons minced shallots
2 cloves minced garlic
1 cup uncooked wild rice
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped basil
3 cups chicken broth (preferably homemade)

Pilaf Ingredients
4 tablespoons butter
1 small Granny Smith apple, cored, peeled and minced
1 large carrot, minced
¼ pound mushrooms, minced (optional)
¼ cup celery, minced
1 medium onion, minced
¼ cup raisins or currents
Salt and pepper, to taste

Melt butter in heavy 3 quart pan. Sauté shallots, garlic and wild rice, stirring for about 5 minutes. Add the thyme, basil, and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook from 45 to 60 minutes, or until rice is fluffy. While rice is cooking, melt butter in skillet, add apple, carrot, celery, mushrooms, and onion. Sauté, covered, stirring occasionally, until vegetables are limp, and onion turn sweet. Add raisins and rice. Stir with a fork. Season to taste with salt and pepper.

Serves 6 to 8 as an accompaniment to fish, fowl, or veal, or as a casserole.

New Editions Available Now!

Wild Rice: An Essential Guide to Cooking, History, and Harvesting

Wild Sugar: The Pleasures of Making Maple Syrup

Available soon in the Bemidji area.

BOOK SIGNING and Wild Rice Tasting! The Woolen Mills, Third & Irvine, Bemidji, MN
Wednesday, December 17, 11:00 AM-2:00 PM

Available now through distributors, at booksellers, on e-book readers, and from the publisher, Skyhorse Publishing,
860-664-0344, info@skyhorsepublishing.com.

Contact the author for events and interviews:
Susan Carol Hauser
218-760-9279
schauser@paulbunyan.net
www.susancarolhauser.com
http://www.wildkitchenbooks.com

ISBN 1629142212   Cover Price $12.95
ISBN 1629142212 Cover Price $12.95
ISBN 1629145564   Cover Price $14.95
ISBN 1629145564 Cover Price $14.95

Recipes from the Wild Kitchen

From Wild Sugar: The Pleasures of Making Maple Syrup

Martha’s Maple Syrup Pie

1 tablespoon flour
1 tablespoon granulated white or brown sugar
1 tablespoon whole milk or half-and-half
2/3 cup whole milk or half-and-half
2 eggs, lightly beaten
1 1/3 cups 100 percent maple syrup

9-inch uncooked pie shell

Mix together the flour, sugar and 1 tablespoon milk. Add 2/3 cup milk, eggs, and maple syrup. Stir until well blended. Pour into a 9-inch pie shell. Bake at 450 degrees for 10 minutes, then 300 degrees for 35 to 40 minutes. The pie is done when the edges are set but the center still jiggles a little.

Recipes from the Wild Books

From Wild Rice: An Essential Guide to Cooking, History, and Harvesting
Skyhorse Publishing, 2014

Karen’s Overnight Wild Rice Soup
From the kitchen of Karen Skoog.
Letting this sit in the fridge overnight brings out the flavors.

2 tablespoons butter
1 tablespoon minced onion
¼ cup flour
4 cups chicken broth
2 cups cooked wild rice
½ teaspoon salt
1 cup half and half
½ cup thinly diced carrots
½ cup celery, finely diced
½ cup tiny pieces of ham (optional)
½ cup slivered almonds

Sauté onion in butter until tender. Blend in flour and gradually add the broth. Cook, stirring constantly, until thickens slightly. Stir in rice and salt; simmer 5 minutes. Blend in half and half, add ham, carrots, celery and almonds, Bring to a low simmer and cook five minutes. Refrigerate overnight and use the next day.

Serves 6 to 8.