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Wednesday, March 22, 2017

Leeks in White Wine

Martha Rose Shulman  
  Time 1 hour 10 minutes 
 Yield Serves four to six 

When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.

Featured in: Leeks: Onion Flavor, Without The Onions. 

6 medium leeks, about 2 1/2 pounds, white and light green parts only
2 tablespoons extra-virgin olive oil
1 cup dry white wine, like pinot grigio or sauvignon blanc
 Freshly ground pepper to taste
4 large garlic cloves, minced
2 tablespoons chopped flat-leaf parsley, mint or dill (or a combination)

1. Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
2. Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
3. Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
4. Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

Advance preparation: The leeks will keep for a day or two in the refrigerator. Reheat or bring to room temperature before serving.

Nutritional information per serving (four servings)
278 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 61 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (six servings)
185 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 41 milligrams sodium (does not include salt to taste); 3 grams protein

Thursday, February 23, 2017

Wild Rice Chili

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
3/4 cup wild rice
1 can (14 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
2 cans (15 ounce size) kidney beans, rinsed and drained
1 can (10 ounce size) condensed beef broth
2 cups water
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon pepper

In heavy skillet, cook ground beef until brown, stirring to break up meat. Add onion and garlic and cook for 4-5 minutes longer until vegetables are crisp tender.

Place everything into 4 quart crockpot and stir gently to mix. Make sure wild rice is immersed in the liquid. Cover and cook on low for 8-9 hours until wild rice is tender.

Serve topped with sour cream and shredded cheese, if desired

Wild Rice Dressing

Makes: 12 servings 
Prep 25 mins Cook 45 mins Bake 350°F 35 mins 

2 1/4 cups water
1 14 1/2 ounce can reduced-sodium chicken broth
1 cup wild rice
1 cup long grain white rice
3/4 cup dried cherries
2 tablespoons port or cranberry juice
1/4 cup butter
3/4 cup chopped celery
3/4 cup chopped leeks
1/2 cup chopped carrot (1 medium)
1/4 cup snipped fresh Italian (flat-leaf) parsley
1 tablespoon snipped fresh thyme
1 tablespoon snipped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sliced almonds, toasted

1. In a large saucepan combine the water and broth. Bring to boiling. Stir in uncooked wild rice. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in uncooked white rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes more or until tender. Drain off any excess liquid. Cool to room temperature.
2. Meanwhile, in a small bowl combine dried cherries and port. Let stand, covered, for 20 minutes.
3. Preheat oven to 350 degrees F. In a medium saucepan melt butter over medium heat. Add celery, leeks, and carrot; cook and stir about 5 minutes or until tender. Stir in parsley, thyme, sage, salt, and pepper; cook and stir for 1 minute more.
4. Lightly grease a 2-quart casserole; set aside. In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Transfer to the prepared casserole.
5. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.

From the Test Kitchen 
Prepare as directed through Step 4. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. If desired, drizzle dressing with 1/4 cup additional reduced-sodium chicken broth to moisten. Bake as directed.

Nutrition Facts (Wild Rice Dressing) 
Servings Per Recipe 12,
cal. (kcal) 212,
Fat, total (g) 7,
chol. (mg) 10,
sat. fat (g) 3,
carb. (g) 33,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 7,
pro. (g) 5,
vit. A (IU) 1361,
vit. C (mg) 4,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 60,
sodium (mg) 220,
Potassium (mg) 230,
calcium (mg) 40,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet


2/3 c. uncooked 100% wild rice
2 c. water
1 tsp. salt
2 whole chicken breasts
2/3 c. mayonnaise
1/3 c. milk
1/3 c. lemon juice
1 c. water chestnuts
1/2 lb. seedless grapes
1 c. cashews
1/2 sm. onion, grated

Wash rice in warm tap water.  Drain.  Add 2 cups water and salt to rice and bring to boil.  Cover and cook over low heat for 45 to 60 minutes.  Steam chicken until tender (about 1 hour).  Cube cooked chicken.  Combine rice, chicken and all other ingredients, adding cashews and grapes last.  Serve cold on lettuce leaf.
Serves 8 to 10.

Wild Rice and Pineapple Salad

2007, Robert Irvine, All Rights Reserved
Show: Dinner: ImpossibleEpisode: Boot Camp 
Total Time: 1 hr 5 min
Prep 20 min
Cook 45 min
Yield: 8 servings Level: Easy

1/2 cup apple cider vinegar
3 tablespoons brown sugar
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh parsley leaves
1 cup vegetable oil
3 3/4 cups water
1/2 cup wild rice
1 cup white rice
1 red onion, peeled and diced small
1/2 fresh pineapple, peeled, cored, and diced medium
Salt and freshly ground black pepper
8 small fresh cilantro sprigs, for garnish

Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate.
Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool.
Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs.

Wild Rice-Turkey Salad

Categories: Diabetic, Salads, Poultry, Rice
      Yield: 4 servings

    1/2 c  Wild rice;                                 1/4 c  Green onions; chopped
  1 1/2 c  Water;                                      1/4 c  Olive oil;
      2 c  Turkey; cooked chopped              2 tb Red or white wine vinegar;
      1 c  Celery; chopped                        1/4 ts Black pepper;
    1/2 c  Sweet red pepper; Chopped         1/4 ts Ground nutmeg;
           -(optional)                                   2 tb Fresh parsley leaves;
    1/3 c  Raisins;                                                        -chopped
      1    Apple; chopped                           Chopped pecans; for garnish

  Cook the rice in the water until tender, about 50 minutes.  Cut the
  turkey into bite-size pieces.  Combine all the ingredients ina bowl
  and toss. cover and chill until ready to serve.  Sprinkle on the
  pecans just before serving.
  1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat
  exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg
  sodium, 503 mg potassium, 54 mg cholesterol
  Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
  Shared but not tested by Elizabeth Rodier, Nov 93
  My note:  I'd probably make this with regular rice, vegetable oil,
  regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and
  chopped almonds.

Wednesday, February 22, 2017

Wild Rice Almond and Mushroom Stuffing or Pilaf

  Time 1 hour 45 minutes 
 Yield Enough for a 14- to 18-pound turkey

This week’s recipes include my favorite Thanksgiving dishes, the ones I make every year (and then wonder why I don’t make them at other times). Several other Thanksgiving standbys have already been published here. I always serve a salad, and some of my favorites include endive, apple and walnut salad, curried Waldorf salad, and spinach salad with seared shiitake mushrooms. If you like mashed potatoes, try this version with kale for a change. I like a plain green vegetable with the meal, too: steamed or blanched green beans, or broccoli with no embellishment.Next week I’ll offer a few alternatives to the pies that always do us in after the big holiday meal. I’ve stuffed turkeys with this savory mixture of wild rice, mushrooms and almonds, and I’ve also served it as a side dish. Either way it makes a welcome addition to my Thanksgiving table, particularly welcome for vegetarians.

Featured in: Healthy Thanksgiving Favorites.

For the wild rice, almond and mushroom stuffing or pilaf
1 ½ quarts chicken stock, turkey stock, or vegetable stock
2 cups wild rice
 Salt to taste
2 tablespoons extra virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
¾ pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

½ cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage (to taste)
 Freshly ground pepper to taste

For the wild rice, almond and mushroom stuffing or pilaf
1. Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
2. Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings. Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

Advance preparation: You can make this pilaf a day or two ahead and keep it in the refrigerator. Martha Rose Shulman can be reached at

Nutritional information (per 1/12th recipe)
169 calories; 4 grams fat; 0 gram saturated fat; 1 gram polyunsaturated fat;