Enjoy the colors and tastes of Autumn.
Herbed Wild Rice with Eggs and Canadian Bacon
1 cup wild rice
3 cups chicken broth
2 tbsp fresh Thyme*
3 tbsp fresh, minced Chives*
4 tbsp fresh, minced Parsley*
3 tbsp fresh, minced Basil*
½ tsp salt
1 cup minced onion
1 cup chopped, red pepper
2-3 tbsp butter
6 slices of diced, Canadian bacon
3-4 beaten eggs
3 tbsp fresh, minced cilantro (optional)
Wash rice well in a strainer under cold running water. Place in a saucepan with chicken broth, thyme, chives, parsley, basil and salt. Cover; bring to a boil over moderate heat. Uncover and boil gently, about 35 minutes until tender and all the broth is absorbed. Cover and set aside. In a large frying pan, melt butter; add onions and red peppers. Sauté until tender-crisp about 3-5 minutes; add diced Canadian bacon and heat an additional 2 minutes. Add rice and mix with onions, peppers and bacon. Add beaten eggs and stir until eggs are cooked completely. Serve with fresh Cilantro sprinkled on top.
Makes 4-6 servings
* Dried herbs can be substituted, use half the quantity
4 cups chopped cabbage
2 tbsp canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb. Chuck steak, cut into ½ inch cubes
1 cup sliced carrots
3 cups cooked wild rice
7 cups beef broth
1 ½ tsp caraway seed
1 tsp salt
1 tsp pepper
1 ½ cups grated caraway cheese
In large saucepan, sauté cabbage in oil for 5 minutes, stir frequently. Do not brown. Add onions and garlic; sauté 3 minutes. Add beef; cook 5 minutes. Add remaining ingredients, except cheese; simmer 1 hour. Ladle into bowls and top with cheese. 6-8 servings.
2 skinless chicken breasts, sliced into strips
1 (6-8 oz.) Pkg. Portabella mushrooms
1 garlic clove cut into small pieces
6-8 fresh sage leaves
2 tbsp chives chopped
2 tbsp olive oil
In a sauté pan, heat olive oil on medium heat. Add chopped garlic and sage leaves. (The leaves may be left whole.) Blend the flavors of the garlic and sage into olive oil briefly. Add chicken and chopped chives; sauté. Add mushrooms and continue the sauté. The sauté process will take only a few minutes. Cook until tender.
2 pounds uncooked wild rice
1 pound onions, chopped
1 pound fresh mushrooms
1 pound bell peppers cut into strips (red, green & yellow)
1 ½ pound butter
3-4 pounds chicken breast strips
1 tbsp. salt or seasoning salt
1 tbsp. garlic salt, or to taste
pepper as desired
Cook the wild rice. Saute` the onions, mushrooms and bell peppers in ½ of the butter, adding salt, garlic salt and pepper as desired. Cook only until vegetables are tender, but still crisp. Remove from sauté pan or wok and put into warming dish and cover, set aside. Add remaining butter or olive oil and sauté chicken strips until almost done, add additional desired seasoning such as hot sauce or Cajun seasoning. When chicken is done add vegetables and wild rice, mix and heat through. Serve immediately.
Makes 50 portions
