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Sep 272013

Spanish Rice on the Wild Side

This dish is not one for the husband who is not a big fan of wild rice, but I LOVE it! If I make some for myself, I always have to make a different side dish for him. I especially love wild rice to compliment, well I was going to say chicken or turkey, but as I was typing I realized I could eat it with any kind of meat dish! Getting a little late start today as we went and got the supplies needed to start our kitchen project now that the weather is more favorable for painting, oh yes, there is a God!

wild rice


Spanish Rice on the Wild Side
  • 1 can (15 oz) whole tomatoes with their juice
  • Olive oil
  • ⅓ cup chopped sweet onion
  • ¼ cup chopped bell pepper
  • 1 medium stalk of celery, chopped
  • ⅔ cup wild rice, uncooked
  • 1 teas low sodium beef bouillon granules
  1. Drain tomatoes, reserving juice, and chop coarsely; add enough water to the juice to measure 1-1/4 cups.
  2. Lightly coat the bottom a skillet with olive oil over medium-high heat; when hot, saute the onions, peppers and celery until almost tender.
  3. Wash rice in 3 different batches of hot water, draining well after each bath.
  4. Add rice and remaining ingredients to the veggies, bring to a boil, cover and reduce heat to simmer.
  5. Cook rice for about 1 hour or until rice is tender and liquid is absorbed.


Hope you enjoy………I’m outta here! Have a nice weekend and will try to get something in tomorrow, but no promises!

Jan 102013

Wild Rice Sweet Potato And Apple Chowder

This month is still National Soup Month and for us it’s been just too warm to even think about soup and chowder, as we will be hovering in the 80’s all this week and I’m tending more for salads and the such. This recipe was in my newspaper yesterday and I can’t wait for the next cold snap, (if we ever get one), to try it out as it sounds so tasty. It was posted by Stephanie Witt Sedgwick at the Washington Post. She suggests serving it with a chicken sandwich or before a pork roast dinner or even as a meal in itself with a hunk of whole-grain bread and a cucumber salad! So on with the recipe:

Picture from the Washington Post!

Picture from the Washington Post!

Wild Rice Sweet Potato And Apple Chowder
  • 4 teas olive oil
  • 1 large onion (a scant 2 cups) finely chopped
  • Kosher salt
  • 2 teas ground cumin, or to taste
  • ¾ teas freshly grated nutmeg
  • 2-1/2 cups homemade or no-salt-added chicken broth
  • 2-1/2 cups unsweetened apple cider
  • ¾ cup uncooked wild rice
  • Freshly ground black pepper
  • 1 large or 2 medium sweet potatoes, peeled and cut into ½-inch cubes (3 cups)
  • 1 tbsp unsalted butter
  • 1 large Granny Smith apple, peeled, cored and cut into ¼-inch cubes
  • Chopped fresh chives for garnish (optional)
  1. Heat 3 teaspoons of the oil in a 4-quart soup pot over medium heat.
  2. Add the onion and a pinch of salt; cook, stirring for 3-4 minutes, until the onion starts to soften.
  3. Add the cumin and nutmeg; cook for 30 seconds, stirring.
  4. Pour in the broth and cider; bring the liquid to a boil, increasing the heat as needed.
  5. Stir in the wild rice, season with salt and pepper to taste.
  6. Once the liquid returns to a boil, cover and reduce heat to medium-low so the liquid maintains a low, steady boil.
  7. Cook for 20 minutes, add the sweet potato, then cover and cook for 30-40 minutes, until the rice and potatoes are tender.
  8. While the chowder is cooking, heat the remaining oil with the butter in a large skillet over medium-high heat; add the apple cubes and saute for 4-5 minutes, tossing them every 30 seconds or so, until the apples evenly coated and cooked through. Remove from heat.
  9. Taste the chowder and adjust the seasonings as needed; add apples and cook over medium-low heat for an additional 5 minutes.
  10. Let sit for 5 minutes before serving and top with the chives if desired.


Hope you enjoy as much as we will when it gets a little cooler!

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