Foolproof Wild Rice

I realize that more women than guys will probably try my recipes, but since this whole concept started as a "Cookbook For Guys" project, I like to keep the fare aimed at stuff that guys like and would make if they knew how.

Wild rice is one of those sorts of things.  It's delicious with all kinds of wild fare...fish, fowl, venison, you name it.  Yet it's not the easiest thing to make, traditionally.  One ends up watching it and fussing with it way too much.

This recipe makes things easy...prepare the ingredients, throw them in a pan and throw it in the oven, knowing exactly when it will be done.  Pretty much foolproof!

1 cup uncooked wild rice
2 1/4 cups chicken broth
4 oz. sliced fresh mushrooms
1/2 cup slivered almonds
1 heaping T minced garlic
1/4 stick of butter
1 medium onion, diced fine.
1 tsp thyme
1 tsp rosemary
Salt / pepper to taste

*If serving with fish or seafood, you can add 1 T lemon juice.

Melt the 1/4 stick of butter in a skillet on low heat.  Add the slivered almonds once heat is reached, stir slowly and constantly til they brown lightly.  Add the onions, mushrooms, garlic, thyme, rosemary, stirring frequently for another 4 minutes or so til the onions start to turn a little clear, taking care not to burn the almonds.  Remove from heat.

Rinse and drain rice; place in a 1-1/2-qt. baking dish lightly coated with olive oil. Add the ingredients from the skillet plus the chicken broth, mix well. Cover and bake at 350° for 1-1/2 hours or until liquid is absorbed and rice is tender.

Alt method:  If you're *really* lazy, skip toasting the almonds and the saute' step, just dump all the ingredients together and throw in the oven!

"Stolen Belle" Hop N' John

Annie Talbot was a Southern Belle that was stolen from us far too soon.  Born and raised in Tidewater, Virginia, she married Dr. John Talbot and they lived in Madison, WI for many years.  Annie has been gone for many years already, but she was always proud of her southern heritage.  So proud that she tried to coerce me and my friend Robbie Wegenke into stealing the bell from the park in Saxeville, WI.  Apparently, Union soldiers had stolen it from one of Jefferson Davis' plantations in the final days of the Civil War.  Annie, being a proud member of the Daughters of the Confederacy, wanted to get it back for the Daughters and have it restored to it's rightful position, and figuring that Robbie and I were just the pair of drunken college  lunatics to pull it off, she offered us $1000.  Of course, this offer came *well* into cocktail hour at the Talbot cottage on Crystal Lake near Wautoma, WI.  We politely declined, smelling Jail.

Annie always brought us a pot of Hop n' John on New Years Day.  She said it brought Good Luck in the coming year.  I think we could all use a little good luck after a lousy 2011, so here is her recipe, of course with a few modifications of my own.  I think she'd approve.


Annie:  "The idea behind this dish is "Eat poor New Year's Day, eat rich the rest of the year. Rice for riches and peas for peace."
             


Traditional Virginia Hoppin' John

1 ham hock plus 2 T. oil  (I use diced up ham, maybe a half to 3/4 pound)
1/4 cup sliced pickled jalapenos, diced
2 stalks celery, chopped                                        
1 med onion, diced                                              
Heaping T of minced garlic cloves
1/2 lb. dried black eyed peas (about 2 cups)
2 bay leaves      
1 tsp garlic salt
1 tsp cumin
1 tsp chili powder
1 tsp cayenne pepper
(or just substitute Cajun Seasoning for last 4 above if lazy)
1 tsp. each basil and thyme dried
salt & pepper to taste

green onions for garnish
2 c. long grain rice

Heat 2 T oil in fry pan and 2 T in pot, add celery, onion, garlic and jalapenos to fry pan, saute' til they just start to brown.  Add ham to pot, simmer on low.  When fry pan is done, dump into pot with ham.  Then add 4 cups water, peas, bay leaves and seasonings.  Simmer and cook 30 min. or up to an hour, til the peas are tender, not mushy.  Meanwhile, cook the rice separately, following pkg. directions for steamed rice.  When peas are tender, strain out remaining water, remove the bay leaf, remove meat from ham hock (if using) and put meat in pot.  Adjust your seasonings with salt and pepper.  To
serve it, either spoon pea mix over the rice in a soup bowl, or just mix it all together (Annie's Way) in a big bowl and garnish with chopped green onions.  With it a side dish of greens, collard, kale, spinach, turnip or beet, with bacon grease and vinegar.  Annie always said in their house, they had cornbread and then sliced raw apples dipped in honey for a sweet New Year.

Here's hoping that you all have a sweet New Year!!!