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Dutch Oven Recipes > Harvest Pilaf |
7 | cups chicken stock | 1 | cup brown rice |
1 | cup wild rice | 1 | cup long grain white rice |
2 | tsp. dried thyme leaves | 3 | cloves garlic; minced |
2 | tsp. dried marjoram leaves | 3/4 | cup dried currants |
1 | Tbs. dried parsley flakes | 3/4 | cup chopped green onion |
2 | tsp. salt | 3/4 | cup sliced almonds; toasted |
1 | tsp. ground black pepper | 3/4 | cup pine nuts; toasted |
Bring chicken stock to a boil in a 12" Dutch oven using 24 briquettes bottom heat. Add wild rice, herbs, salt and pepper. Return to a boil. Cover and cook for 45 minutes, then add remaining ingredients. Return to a boil then reduce briquettes on bottom to 14 and let simmer until all the water has been absorbed, about 40 minutes. Serves: 12 Note: Tina and I served this dish as an accompaniment to our Pineapple Glazed Standing Rib Roast at the World Dutch Oven Championship cook-off in 1999 where we placed second. [ Back ] |
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