|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.
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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