Refrigerate turkey if not making soup immediately. If time allows, chill stock and remove fat. Pick the turkey meat off the bones and reserve for soup. When done, strain stock into another pot or large bowl, discarding vegetables, bones and skin. There should be bubbles breaking the surface occasionally, not steadily. Cover and let it simmer on medium-low heat for 45-50 minutes or until the rice is soft. Add wild rice, vegetable broth, salt, and black pepper and bring to a boil. Cook for 5 more minutes or until everything is slightly browned. You can reduce it later.Ĭover, bring to a boil, reduce heat and simmer over very low heat for several hours, the longer the better. Add garlic, mushrooms, and all of the dried herbs - thyme, rosemary, and sage. If you are using a turkey carcass you may need to break it up to get it in and covered with water – and you may need more water than 8 cups. Put turkey, vegetables, herbs and water in soup pot or Dutch oven. The tops from a bunch of celery or 2 ribs celery, cut into chunks Prepare remaining ingredients and wrap separately up to 24 hours before assembling.Īnother thought: This salad makes a lot so be sure to share it with friends.Turkey carcass and some leftover turkey meat or 2 – 3 turkey wings or 1 turkey leg / thigh Add the celery, dried apricots, dried cranberries, pepitas, pistachios, scallions, and pomegranate seeds to the bowl. Note: The dressing can be made up to three days ahead and refrigerated separately. When the rice is done, add it to a large bowl and let it cool for 15 minutes. Mix until the dressing evenly coats the salad. Up to two hours before serving, combine the rice mixture with the dressing. Slowly add 1 cups plain, unsweetened non-dairy milk, whisking until combined. Once melted, whisk in 4 Tbsp all-purpose flour, and cook for 1 minute, whisking constantly. Bring mixture to a boil, cover and reduce heat to low. INSTRUCTIONS: When the soup base has 10 minutes left to cook, heat a medium saucepan over medium heat. Step 3: Add Thyme, Broth, Mustard, and seasonings. Step 2: Stir in Rice and Garlic cook 1 to 2 minutes, until rice is toasted. Return the sautéed mushrooms to the pan toward the end of cooking, so theyll better retain their shape, texture, and flavor. Slowly stirring the broth into the rice allows the rice to absorb liquid and release starch, making for a super creamy wild mushroom risotto. Shake or process until thoroughly blended. Step-by-Step Instructions: Step 1: Sauté Onion and Mushrooms in a mix of butter and olive oil until soft. Add the broth slowly, about ½ cup at a time. To prepare the dressing: In a glass jar with a lid or in the container of a blender, combine the cider vinegar, olive oil, parsley, gingerroot, mustard, salt and pepper. In a very large bowl stir together the prepared wild rice, orzo, snow peas, bell peppers, onion and radishes. This salad’s bright mixture of crisp confetti colored vegetables, nutty grains of wild rice and tender orzo provide a colorful contrast that dresses up almost any main dish. The flavor blends particularly well with grilled salmon or many Asian inspired dishes. It also holds its own as an anchor for a salad buffet where it’s light gingery dressing sets it apart as uniquely fresh and flavorful.Ģ large yellow or red bell peppers, dicedĬook both wild rice and orzo according to package directions. I’m sure it was the ginger that attracted my attention but the result exceeded expectations both in good looks and flavor. This salad first found its way into my recipe collection some years ago from a newspaper clipping. This fresh and beautiful weather is the perfect setting in which to enjoy a Wild Rice Salad with Ginger Dressing. The bees are busy about their work on the lavender and the bunnies have an extra bounce in their step as they dart around the garden. The air is clean and scented with late spring blossoms. Today the weatherman came through and then some! The sun is shining and the sky is that beautiful shade of clear blue that lends precision to every detail of our gorgeous landscape in the Pacific Northwest.įrom my vantage point on the back deck there isn’t a cloud in sight.
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