Byron's Dutch Oven Cooking Page

Byron's 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.

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