A Gourmet Feast Without Much Fuss
Roast Butterball Turkey
Polenta and Cranberry Rounds
Wild Rice with Shredded Carrots and Walnuts
Sautéed Spinach or Peas
Mixed Green Salad
Platter of Assorted American Cheeses
Thanksgiving Pear Clafoutis
WILD RICE WITH SHREDDED CARROTS AND WALNUTS
The woodsy flavor of native American wild rice is always welcome and appropriate as a
Thanksgiving side dish. In this recipe, shredded carrots contrast brightly with the dark
brown grains of rice and walnuts add enticing crunch. The rice simmers on the stovetop
while the turkey roasts in the oven.
2 tablespoons olive oil
1 bunch fresh scallions, trimmed and minced
1 1/2 cups shredded carrots
1/2 pound wild rice
1 cup orange juice
1 1/2 cups chicken or turkey broth
1 teaspoon ground ginger
Salt and freshly ground black pepper to taste
1/2 cup coarsely chopped walnuts, toasted*
1. Heat oil in a medium heavy saucepan over medium-high heat. Add scallions and carrots
and sauté until softened, 3 to 5 minutes. Add rice and stir to coat with the oil and
2. Pour in orange juice and broth, and season with ginger, salt and pepper. Bring to a
boil, cover, and reduce heat to a simmer. Cook for 60 minutes or until rice is tender.
Stir in walnuts. Serve at once or keep covered for 20 to 30 minutes before serving.
*To toast walnuts, place in shallow baking pan and roast uncovered in 300°F oven about 25
minutes, stirring often, until lightly browned.
Makes 8 to 10 servings. Per serving (based on 9 servings): 178 calories,
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