WILD RICE
WITH PEARS AND PISTACHIO NUTS
This dish could be used either as an accompaniment or as a stuffing
for poultry, boned lamb or Cornish hens. Use firm, ripe pears.
WILD RICE
2
tablespoons butter
3/4 cup wild
rice
1/3 cup
minced red onion
1/2 celery
stalk, diced
1 cup
chicken stock, preferably homemade
1 tablespoon
butter
1 large or 2
small pears, peeled and cut in 1/4-inch dice
1 cup
toasted pistachio nuts, coarsely chopped
1 tablespoon
lemon juice
1 1/2
tablespoons fresh thyme leaves, chopped, or 1/2 teaspoon dried
thyme leaves
1 tablespoon
chopped fresh mint leaves
Salt
Cracked
white pepper
Heat 2
tablespoons butter in a 2-quart saucepan over medium heat. Add the
rice, red onion and celery and sauté until the onion is soft, about
5 minutes. Stir in the chicken broth and 1 cup water, cover and
simmer until all but about 1/2 cup of the liquid has been absorbed
and the rice is tender, 40 to 45 minutes. Heat 1 tablespoon butter
in a small skillet over medium heat. Add the pears, nuts, lemon
juice, thyme and mint. Cook until the pears are tender, about 5
minutes. Stir the pear-nut mixture into the rice and cook over low
heat an additional 5 to 6 minutes to combine the flavors. Season to
taste with salt and pepper.
6 servings
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