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Ingredients: 6 Duck legs 1 Tablespoon(s) Dry thyme 2 Cup(s) Flour 3 Teaspoon(s) Baking powder 1 Teaspoon(s) Salt 2 Cup(s) Cooked wild rice 2 Cloves garlic, chopped 2 Cup(s) Butter milk 2 Eggs separated 1 Tablespoon(s) Olive oil Directions: For the duck legs, place the legs in a baking pan and season well with pepper and kosher salt. Then season with thyme and place in 375 degree oven and cook until the duck is very tender about 30 to 40 minutes. While the duck is cooking prepare the pancakes. For the pancakes, place the flour, baking powder, salt, rice, and garlic in a large mixing bowl and mix well. Add milk and egg yolks and mix well. In a small bowl whisk egg whites until they hold a soft peak. Gently fold into the rice mixture. Heat a griddle or large nonstick pan with oil. Add about 1/8 cup of the batter to the hot pan to form 4 to 5 inch pancakes. Cook each cake about 2 minutes on each side. Keep pancakes warm while you are cooking the rest. To serve, place to cakes on each plate then top with the roasted duck legs. If you like you can drizzle with a bit of the pan juices. Serve hot. Per serving: 229 Calories (kcal), 3g Total Fat, (11% calories from fat), 7g Protein, 44g Carbohydrate, 0mg Cholesterol, 602mg Sodium Food Exchanges: 3 Grain(Starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 1/2 Fat, 0 Other Carbohydrates
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While soup is simmering, pour oil for deep frying into wok. Heat wok to 450F degrees. Dip r Egg fried rice In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of the spring onions. Heat the oil in a preheated wok, and lightly scramble the eggs. Add the cooked rice and stir to make sure that each grain of rice is separated. Add Quick broccoli & rice casserole NOTE: Cooking times are based on the use of a 625-750 watt microwave oven and food quantities for 2 servings. Adjust cooking times as required. Follow package directions for frozen Broccoli w/Cheese Sauce. Turn into a (1 Qt.) casserole. Add the chicken, h Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled. Add chicken, celery, appl Bean and rice burritos Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, Herbed lentils & rice Combine 1/2 cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350 F. for 2 hours, or until lentils are tender, stirring occasionally. Uncover and sprinkle with Arroz con pollo (chicken & rice) Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, Baked shrimp-rice salad Combine first 7 ingredients in a mixing bowl; mix well. Combine next 3 ingredients; stir well. Pour over shrimp mixture; toss gently. Spoon into a lighlty greased 1-quart shallow baking dish. Bake at 350 degrees for 20 minutes. SOURCE: So Wild mushroom risotto Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then saut mushrooms, stirring occasionally, until browned and a Pasta primavera with roasted red peppers (From "Mediterranean Light" by Martha Rose Shulman, Bantam). Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Ajvar (roasted peppers and eggplant) Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off Spiced basmati rice (masaledar basmati) Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, Easy roasted potatoes Place potatoes in a greased 9x9x2 inch baking pan. Combine oil and seasoning. Drizzle over potatoes, tossing to coat. Bake, covered, at 325F degrees 45 minutes. Stir potatoes. Bake uncovered 10 to 20 minutes more until potatoes are tender and edge Mesclun salad with oven-roasted peppers and feta dressing Preheat oven to 425F . Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut Wild rice harvest casserole 1. In a skillet, brown chicken and celery in butter. 2. 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Simmer in fresh water for 15 minutes. Drain & reserve cooking water. Slice eggplant into rounds 1/2" thick & place in a colander. Spr