Friday, November 28, 2014

Wild Rice

I'm just not quite ready...

I can't let Thanksgiving come and go without a post. While I'm looking forward to our Thanksgiving feast on Saturday, (still have a Thanksgiving project I had planned to share ...  next year), I've landed on the idea, today, to share a recipe from our every day Thanksgiving and a page of our family's favourite Recipe Files: Wild Rice.  Even if I've missed the big day,  it's a great cold weather addition and I am thankful for you.
While yesterday, we enjoyed phone calls throughout the day with family and friends in the US, it was school and activities as usual here; and my night ended with a "Mothers vs Sons" soccer match, team awards and one happy, 10 year olds, dining on hotdogs and "bulle." (I think, if polled, Modern Swedish hot dogs would poll far more popularly than Dalahästs!)  but, I've been full of thanks and Thanksgiving all week long.

I consider the ability to roll with it to be as asset and from the moment I gave the news to our youngest about the change of plans and Mother-Son match conflicting with a small family weeknight pre-Thanksgiving dinner and heard him exclaim, with an arm guitar move, at news of the proposed match, "oh yeah,"  he made me be so thankful for being his mom. I love his unbridled enthusiasm and ability to express this to be such pure joy --- expression I am thankful for.

Until Sunday, our house is still filled with many decorations and reminders of this holiday from home that I love. Last night, although, humble, this recipe was served along turkey loin for the rest of my family (who light up my life) and is a perfect winter side dish that can be made ahead of time. What's your favorite Thanksgiving dish?

Willowday Wishes!

Wild Rice:

1 1/2 cups  broth
3/4 ounce mushrooms
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
Herbs: marjoram, thyme, rosemary

1/2 Cup Sour Cream or Creme Fraiche


Saute onions. Once brown, add finely chopped wild rice.

Now, in a pot, bring broth to a boil, add onions and mushrooms. Bring medium saucepan of water to boil. Add the rice. Simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves.

Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and additional mushrooms, if desired, and sauté 5 minutes. Add rice and simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Sour Cream or Creme Fraiche. Add Season with salt and pepper. Serve.

This may be prepared a day ahead.

I am so thankful for you readers!

Something you might like:
Turkey Chalkboard Handprint Cards

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