| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Rice |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Salad oil |
| 2 |
c |
Wild rice |
| 1 1/2 |
ts |
Finely chopped shallots |
| 1/4 |
ts |
Thyme |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 4 |
sl |
Crisp lean bacon; diced |
| 1/4 |
c |
Brandy |
INSTRUCTIONS
Preheat oven to 400 degrees. Heat the oil in an ovenproof skillet and saute
the wild rice and shallots until the shallots become translucent. Add the
thyme, salt, and white pepper and saute over meduim heat 5 minutes. Add 2
cups water. When it comes to a boil, move the skillet to preheated oven and
bake 15 minutes. Return the skillet to range top over meduim heat. Stir in
bacon. Pour on the brandy; when it is warmed and begins to release its
fumes, ignite with a match and let it flame. Serve while hot.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH, DALLAS
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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