Rice Dishes: Persian Rice . Wild Rice Casserole

Persian Rice

Our recipe for Persian Rice has been submitted to appear in the BloggerAid 2009 cookbook to be released for sale November/December 2009. 100% of the profit for the cookbook will go towards the UN's World Food Program (WFP), specifically school meals.

Through [the school meals] program, a meal is provided to children in schools where there are low attendance rates with a particular focus on schools where there is a significant lack of children attending, especially girls due to misinformation. The goal in poorer communities is to provide a hot, nutritious meal as an incentive for parents to send their children to school rather than keeping them at home working. An education is the best thing we can give our kids to break the cycle of hunger and poverty and for both boys and girls alike to become contributing members of society.

- excerpt from "BloggerAid: Children are our future"

To blog from OUR kitchen | Persian Rice (Tah Dig, "bottom of the rice") – revisited (WHB#345: saffron)
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Wild Rice Casserole

Ingredients

Preparation

1. Bring wild rice and consomme (or vegetable stock) to boil. Turn heat down and simmer, covered, for one and a half hours. Drain off excess consomme and put the rice into a casserole dish.
2. Fry ham in a little olive oil til crisp. Add chopped pecans. Stir them around just enough to coat with oil. Add ham and pecans to rice mixture.
3. Fry onions til translucent. Add sherry and continue to cook til sherry is reduced entirely. Add onions to casserole. Mix well.

Serve with squash, green beans and roast chicken. This casserole can be made well in advance to dinner and heated up in a warm oven.

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ejm (aka llizard) 2000, 2002, 2003, 2009
Toronto Ontario Canada