WILD RICE WITH PECANS
- 3-4 cups cooked wild rice
- 1 cup chopped pecans
- 4 T (1/2 stick) butter
- 3 ribs celery, sliced
- 1 t. garlic salt
- 2-3 tbsps. fresh snipped parsley
Prepare the wild rice. Lightly toast the pecans in the butter, then add celery and sauté about 3 minutes or just until celery begins to soften slightly. Add the wild rice, garlic salt and parsley and continue to cook, stirring occasionally, until the wild rice is heated through. This serves 6.
For variations, you can use chopped green or red bell pepper, sliced mushrooms, or some sliced green onions in place of – or in addition to – the celery. To make a vegetarian main dish, add 1 cup grated cheddar cheese.
COCONUT CURRY RICE
- 2 cups long-grain rice, washed and drained
- 1-1/2 cups light coconut milk (be sure to shake well first)
- 2 slices ginger
- ¼ cup chopped onion
- 2 t. curry powder
- ½ t. salt
- ¾ cup water
Combine everything in the rice cooker and mix well. Cook until done (it takes about 20 minutes).
FIVE-FLAVORED PORK CHOPS
- 1 t. salt
- ½ t. black pepper
- ¼ t. Chinese five-spice powder
- 4 pork chops, about 8 oz. each, ½ inch thick
- 4 t. sesame oil
- 1 green onion, slivered
- Worcestershire sauce
Combine the salt, pepper, and five-spice in a small bowl. Brush each pork chop with sesame oil, then sprinkle with five-spice mixture. Set aside for 10 minutes.
Place pork chops on a rack in a broiling pan. Broil 3 inches below heat, turning once, for 4 minutes on each side or until meat near bone is no longer pink in center. Sprinkle with green onion and Worcestershire sauce, and serve with rice.