| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Michael’s p, Potatoes, Peas, side dish |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 2 |
|
Bay leaves |
|
|
Salt and freshly ground pepper to taste |
| 1 |
c |
Wild rice |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Pecan pieces |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
tb |
Maple syrup |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine the water, bay leaves, salt, and pepper in a pot with a snugfitting
lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to
45 minutes. When cooked stir in the butter, cove r again and keep warm.
Combine the pecans, cayenne, maple syrup and salt in a saute pan and
quickly cook over low heat until the nuts have lightly toasted. Remove from
the heat and combine with the cooked wild rice.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 8, 1997.
A Message from our Provider:
“Better to face the truth now, than after death”