Friday, November 18, 2005

Thanksgiving Asparagus and Wild Rice Pilaf Recipe

Here is an easily doubled asparagus and wild rice side dish that would add wonderful variety to any Thanksgiving spread:

Asparagus Spears and Wild Rice Pilaf

Ingredients
4-5 bunches fresh Asparagus spears
2 C wild rice
2 fresh carrots
2 large french shalots
4 medium garlic cloves
3T lightly-toasted sesame seeds
salt/pepper to taste

Pilaf
Steam rice (covered) on low heat until well-cooked (firm and chewy, but
not mushy). Wild rice requires a longer cooking time than white or brown rice varieties, so exercise patience.

Vegetables
Julienne carrots into 1-inch (~2cm) lengths.
Finely chop shalots and cloves of garlic.
Soften all gently in an oiled skillet until just tender.

Sesame Seeds
Toast raw sesame seeds in a skillet over low-medium heat until golden-brown. Sample frequently to make sure flavor is not too dark or burnt-tasting. When desired flavor is achieved, remove seeds immediately from the skillet and spread on a cool plate. (Hint - you may elect to intensify the flavor of the seeds with a few drops of dark sesame oil dripped into the hot pan)

Drain steamed rice and fold in carrots, garlic and most of the toasted sesame seeds, reserving about 1 tsp of the seeds to sprinkle over finished dish.

Asparagus- trim spears and remove scales; steam entire bunch upright in a large covered pot until bright green in color and just becoming tender (2-3 minutes). Drain spears, place in a covered chafing dish with 2-3 pats of butter. Toss lightly when butter is melted.

Arrange buttered asparagus spears on a bed of the wild rice pilaf. Sprinkle sesame seeds over the assembled dish. Serves 8 as a side dish and will leave guests asking for more. This recipe is easily doubled. You may need to reheat the assembled dish slightly to bring it up to serving temperature.

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1 comment:

Norma said...

I often serve a bowl of tender crisp asparagus and another of sliced carrots for holidays. Then one can pile on the rich stuff and not feel so guilty.