| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/4 |
c |
Chopped onions |
| 1/4 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 1/2 |
c |
Pecan pieces |
| 1 |
|
Unpeeled Granny Smith apple; cored, chopped, |
|
|
(about 1 1/2 cups) |
| 7 |
oz |
Wild rice |
| 3 |
c |
Water |
| 1/2 |
lb |
Bacon; chopped, crisply |
|
|
Fried; and drained |
| 2 |
tb |
Finely-chopped fresh parsley leaves |
INSTRUCTIONS
In a saucepan, over medium heat, melt the butter. Add the onions and
celery. Season with salt and pepper. Saute for 3 minutes or until wilted.
Add the pecans and continue to cook for 2 minutes. Stir in the apples and
rice. Season with salt and pepper. Continue to cook for 1 minute. Add the
water and bring to a boil. Reduce the heat to medium-low, cover and simmer
for 20 minutes. Remove from the heat and reseason. Stir in the bacon and
parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail
And Andouille Sausage Ragu, the recipe for which is included in this
collection, or another similar dish. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his REAL AND
RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK -
(Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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