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Rice: chura (flattened rice) . fried . paella . Persian . risotto . red (with annatto) . Spanish . wild . with black-eyed peas . with corn . with lentils

Wild Rice Casserole

November 2006
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wild rice casserole © ejm November 2006

Wild rice is simmered with beef broth (or vegetable stock) and then mixed with sautéed garlic, mushrooms and ham (unless the dish is for vegetarians). Usually we add pecans as well but because we were serving this with walnut cream sauce, we left them out.

wild rice casserole © ejm November 2006

Walnut cream sauce

We add toasted roughly chopped walnuts to a white sauce made with milk and cream to make the most amazing cream sauce.

cream sauce © ejm November 2006
cream sauce © ejm November 2006

On this occasion, we served the wild rice casserole with pan-fried chops, walnut cream sauce and sauteed brussels sprouts.

brussels sprouts © ejm November 2006

Closer view of cream sauce

brussels sprouts © ejm November 2006

to blog from OUR kitchen - Brussels Sprouts (from SAVEUR magazine November 2003)

to recipes from OUR kitchen - brussels sprouts (SAVEUR magazine way - parboiled first)

to recipes from OUR kitchen - wild rice casserole
to blog from OUR kitchen - tarragon cream sauce (includes recipe - omit the tarragon and add toasted walnuts to make walnut cream sauce)







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