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Wild boar tenderloin and shiitake stroganoff In a saute pan, melt the butter. Saute the onions for 2 minutes. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and wild boar and continue sauteing for 2
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Holding each lemon over a bowl to catch the juices, cut in between each segment with a
Wild rice-stuffed grape leaves Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion
and saute until tender, about 5 minutes. Add rice and allspice and stir 30
seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat
to low, cover and simm
Cuban sandwich Preheat panini grill, indoor grill or heavy skillet.
Split rolls and spread mustard on cut side of one half of roll. Thinly slice pickle lengthwise. Arrange sliced meats, cheese and pickle on roll. Press together gently. Spread butter thinly on outside o
Brown and wild rice soup Melt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir in cooked rices, ham, pepper and
Wild mushroom and madeira sauce 1. Wash the mushrooms to remove any grit, then place them in the water, bring to the boil and remove from the heat. Leave to soak for 30-60 minutes. Drain, reserving the liquid, and chop coarsely.
2. Meanwhile, melt the butter in a saucepan, add the onion
"little chief" smoked salmon deluxe Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated.
Rinse thoroughly after brining. Pat dry with a paper towell and allow to
air dry for at least one hour prior to smoking.
Wild mushroom sauce Soak morel mushrooms in 1 cup warm water until softened. Swish around
occasionally to dislodge any sand. Remove mushrooms and carefully strain
soaking liquid and reserve. Slice mushrooms thinly. Add oil and shallots to
a saucepan and saute until v
Wild rice chicken supreme Cook rice. Melt butter in large sauce pan. Add onion and cook over low until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly until thickened. Stir in chicken, parsley, and rice. Bake unc
Wild rice and sweet potatoes I cook them together in the rice cooker with equal amounts of water.
Fill into plastic lunch box. Mix for cooking. Nuke for 10 minutes on high.
Note: This can also be made using a pre-cooked sweet potato. Then the nuke time is reduced to 3 minutes f
Broiled salmon with orange-miso glaze Whisk first 6 ingredients in small bowl.
Preheat broiler. Line baking sheet with aluminum foil. Place salmon on
foil, skin side down. Spread miso mixture over salmon. Broil fish until
glaze begins to brown and blister, about 3 minutes. Cover fish loo
Caramelised lime salmon Cut the fish into large pieces. Heat a non-stick frying pan over high heat. Add the oil and fish and cook for 1 minute on each side or until brown and sealed. Reduce heat to medium (5 on our stove). Combine the lime juice, sugar, fish sauce, soy and chili
Tagliatelle with smoked salmon Cut the salmon into thin strips about 2 inches long. Place in a bowl with the
cream and the mase or nutmeg. Stir, cover, and allow to stand for at least
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Wild mushroom and pumpkin risotto In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add fiv
Wild mushroom tart For crust:
Blend flour and salt in processor. Cut in butter using on/off turns until
mixture resembles coarse meal. Add enough water to blend dough. Gather
dough into ball, flatten into disk. Wrap in plastic, chill 45 minutes.
Roll out dough on
Wild pecan dressing with roasted goose In a large saute pan, melt the butter. Add the onions and celery. Season with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and continue sauteing for 1 minute
Wild mushroom stroganoff with herb crumb topping 1. Cook the potatoes in lightly salted, boiling water until tender.
2. Meanwhile prepare the filling and topping. To make the filling, melt the
butter, add the mushrooms and garlic and cook gently for 5 minutes. Stir in
the cream, season to taste
Wild mushroom goulash Sweat together the olive oil, garlic and shallots in a frying pan for 2 minutes. Stir in the wild mushrooms adding the firmer varieties first. Saut‚ over a high heat until the mushrooms start to go soft.
Add the tomato concasse‚, celeriac leaves, salt, pe
Wild rice and mushroom soup #2 Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reservi
Skillet smoked salmon 1. Combine soy sauce, granulated sugar, and peppercorns in a mixing bowl.
Add salmon, coat well and marinate for 15 minutes.
2. Meanwhile, line a cast-iron skillet or wok with foil. Add tea leaves,
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Baked dilled salmon on rice Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon
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a baking dish with cookin
Wild rice bean salad Cook contents of box according to package directions, cool. Add remaining
ingredients, and toss.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic form
Crescent cristo sandwich loaf Heat oven to 375 degrees. Separate dough into 4 long
rect
angles. Place rectangles crosswise on 1 large or 2 small
ungreased cookie sheets (rectangles should not touch); firmly
press perforations to seal. In small bowl, combine butter and 2
T honey; mi
Salmon en papillote Prepare parchment "hearts". On one half place sliced potatoes, spinach,
shallot, salt and pepper, salmon, lemon slices and caper butter.
Fold
over half of parchment and crimp edges to seal the pouch.
Bake 425F for 20 minutes.
Contributor: Mart
Wild rice and orzo with toasted walnuts In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
In a saucepan of boiling salted water cook orzo until al dente. Rinse
Wild rice-turkey salad 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
Six more weeks sandwich in skillet, cook and crumble ground pork. stir in beer, garlic, onion and
salt; simmer for 20 to 30 minutes. sprinkle remaining spices over pork
mixture, mix well and let simmer for 5 to 10 minutes more to allow flavors
to blend. serve on buns, to
Wild rice with apricots 8 SERVINGS DAIRY-FREE
This dish is great on its own or served in baked acorn squash halves and topped with Mushroom Gravy (see recipe from same issue) as a main dish.
Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, until grains s
Barbecued chicken sandwich Mix all ingredients well and reserve in refrigerator, covered tightly. Will
keep for up to 2 weeks.
Barbecue Sauce:
In a saucepan, heat peanut oil. Add garlic and onion. Cook until soft. Add
remaining ingredients and simmer until thickened. Rub
Wild rice dressing Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.
Stir mushrooms,
Allison's great veggie sandwich Combine all ingredients except lettuce in the order listed. Cover container
and shake for 30 seconds. Leave in refrigerator for at least 10 mins so
that flavors get absorbed in vegetables. Then toast bread of choice.
Arrange lettuce on bread and a
Wild pecan rice dressing In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Con
Wild mushroom and goat's cheese tart Preheat oven to 220c/425f/Gas 7.
1 Place the pastry on a lightly floured surface, cut out two 12x15cm/5"x6" rectangles and put onto a non-stick baking sheet.
2 Brush over the beaten egg and, using the point of a sharp knife, mark a 1cm/14"
Wild onion bread Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a
separate container, soften yeast and sugar with 2 tablespoons warm
water.Beat soup mixture and yeast mixture together with egg, 1 cup
Dry Baking Mix and Sourdough Starter. Stir in remaining
Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley.
2. Warm the stock, add mushrooms and new potatoes.
3. Add a dash of cream and whisk in butter.
4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice.
Bagel sandwich 1. Cut bagel in half and toast.
2. Add cream cheese to one side of bagel, and grape jelly to the other.
3. Assemble into a sandwich and eat!
Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the
French dressing. Allow to cool. Drain and flake the salmon. Add to the
pasta with the green onions, sliced bell pepper and cilantro. Whisk
together the lime juice and grated r
Wild mushroom soup 1 Heat a small heavy-based frying pan. Drain the excess oil from the wild
mushroom l'antipasto and put the jar's contents in a pan with the stock and
a slug of brandy, if using. Bring to a simmer, stirring until well
combined.
2 Cut th
Wild duckling with oranges and rose petal vinegar Heat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over.
Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further
Wild rice amadine Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring
to a boil and cook slowly, uncovere
Salmon with asparagus sauce For the Sauce:
==============
Wash the asparagus and snap off the white ends. Set aside all tops
and half that number of ends. Plunge the tops into a large pot of salted,
boiling water and cook until limp but not for too long. (Note:
Barbecued salmon with andouille and potato hash In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, add the Andouille sausage and render for 3 minutes. Add the onions and sauté for 2 minutes. Add the garlic and potatoes and sauté for 1 minute. Season with salt and pepper. Add the veal red
Wild rice and mushrooms Heat oven to 350F degrees. Grease 1 1/2-quart casserole. Melt margarine
in large skillet over medium heat. Add mushrooms and almonds; cook and
stir 3 minutes or until mushrooms are tender and almonds begin to brown.
Add wild rice; cook 10 minutes,
Pan-roasted salmon w. citrus-balsamic vinaigrette Preheat the oven to 450 degrees.
Combine the first 10 sauce ingredients (orange juice through salt--anchovy is optional) in a glass jar. Season with freshly ground black pepper to taste. Cover jar tightly, shake vigorously, and reserve.
Season the salmo
Wild mushroom soup #3 Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild selection, reserving
these for garnish. Sweat the garnish mushrooms in a little olive oil until
tender and allow to cool.
Sw
Wild rice with baby vegetables Cook wild rice according to package directions.
Cook the Baby Broccoli Blend according to package directions or steam them.
Meanwhile, in a small bowl, mix the honey and Dijon mustard to make a dressing.
In a large mixing bowl, toss the cooked ric
Wild mushroom ravioli's with cepe cream For the pasta dough: Put all the ingredients in the given order in to the
food processor and mix for about 30 seconds until just blended. Knead the
dough until perfectly smooth. Wrap in clingfilm to rest in the fridge for 1
hour before serving.
Whole roasted salmon Preheat oven to 450 degrees.
Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remaind
Wild mushroom burritos In a medium saucepan or large nonstick skillet, heat the oil over medium heat. Add the mushrooms, peppers, and garlic and cook, stirring, until tender, about 7 minutes. Stir in the beans, corn, scallions, cumin, hot pepper or chili powder, and mexican ore
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