Wild Rice In Vermouth Food

WILD RICE AND CHICKEN CASSEROLE

Steps:

• Prepare rice following directions.
• Cook onions and mushrooms in butter in a small saucepan.
• Add sauce mix and water.
• Cook, stirring, until thickened.
• Combine rice, chicken and broccoli in a greased 2 qt.
• casserole.
• Spoon on sauce.
• Bake, covered, at 350° for 35 minutes.

NORTHWOODS PILAF

Steps:

• Rinse wild rice under running water, drain and set aside.
• Preheat oven to 325.
• Grease 2 qt casserole dish.
• In med saucepan combine broth, vermouth and rice.
• Bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Set aside, do not drain.
• In large skillet, melt 2 TBS butter.
• Add mushrooms, celery and carrots.
• Cook 5 minutes.
• Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
• Add remaining 1 TBS butter and remove from heat.
• Stir the rice mixture into the veggies.
• Transfer to baking dish.
• Cover and bake at 325 for 45 minutes until the rice is done.
• Stir once half way thru time.
• For Vegetarians use the vegetable stock.

WILD RICE SOUP V

Steps:

• In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
• Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
• Stir in vermouth and simmer 30 minutes more. Serve.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

WILD RICE IN VERMOUTH

Steps:

• Preheat oven to 350.
• Cook rice according to package directions. While hot stir in vermouth. Cool to room temperature.
• Melt butter in saucepan. Add onions. Cook until soft but not brown. Add mushrooms and saute an additional 5 minutes. Stir into cooled rice. Add eggs, salt and pepper.
• Turn into baking dish and bake 30 minutes. Garish with raw mushrooms.