How To make Wild Rice Amandine En Casserole
2 tb Onion, chopped
2 tb Fresh chives, finely chopped
1 ts Shallot, finely chopped
3 tb Green bell pepper, finely ch
-pped 1/4 c Olive oil
2 c Wild rice, rinsed well and d
-ained 4 1/2 c Chicken broth, heated
Salt, pepper to taste 3/4 c Blanched almonds, slivered
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite
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A
acidulate
To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning.[1]
al dente
To cook food (typically pasta) to the point where it is tender but not mushy.
amandine
A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds.
amylolytic process
Used in the brewing of alcohol from grains.
anti-griddle
A kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top.[2]
aspic
A savoury gelatin made from meat stock or consommé, and often shaped in a mold.[3] Foods served in aspic are suspended in or on top of the gelatin.
au gratin
Prepared in the gratin style. Foods served au gratin are topped with breadcrumbs or cheese then browned under a broiler.[4]
au jus
Foods served au jus, typically meat or sandwiches, are served with an unthickened sauce made from roast meat drippings, commonly in a separate side dish.
au poivre
Foods served au poivre, typically steak, are crusted with ground black pepper prior to cooking.
B
Cornish pasties being baked in an oven
The first step in blanching green beans
backwoods cooking
A method of cooking without the use of utensils that commonly takes place in remote areas, often in combination with wild or conventional camping.
baghaar
A cooking technique used in Pakistani cuisine and Indian cuisine in which cooking oil is heated and spices are added to fry. The oil is then added to a dish for flavoring.
bain-marie
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm.[5]
baking
barding
Wrapping meat in fat prior to roasting.[6]
barbecuing
Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke.
basting
Periodically pouring liquid over food as it roasts.[7]
blanching
A technique by which a fresh food such as a vegetable or fruit is briefly immersed in boiling water, removed after a timed interval, and then plunged into iced water or rinsed with cold running water (shocking or refreshing) to halt the cooking process.
boiling
braising
A combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
bricolage
The preparation of a meal from whatever ingredients happen to be on hand.
brine
To soak a food item in salted water.
broasting
A method of cooking chicken and other foods using a pressure fryer and condiments.
browning
The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
C
Hot liquid candy being poured into candy molds by a candymaker
Hamburgers cooking on a charbroiler
candy making
The preparation of candies and sugar confections by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize.
caramelization
The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
carryover cooking
The phenomenon by which food retains heat and continues to cook even after being removed from the source of heat.[8]
casserole
Food cooked and served in a casserole dish.
charbroiler
A cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations.
cheesemaking
The craft of making cheese.
Cooking Siberian Hunters Soup. Best Campfire Recipe. Camping Food Idea. Shulum Dish Recipe
Best camping food idea! Amazing Campfire recipe. Cooking old traditional Siberian hunters Shulum soup. A great hearty meal recipe for camping, backpacking, bushcraft, hiking, survival, hiking, fishing and hunting. Easy camping Recipe for Your Next Trip to the Great Outdoors! Best idea How to cook camping soup in winter on an open fire. Must try dish.
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