CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 60 minutes
Cook Time 50 minutes
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts : Calories 332 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
LIèGE WAFFLES RECIPE - NYT COOKING
These rich Belgian yeast waffles take a bit of planning (an overnight rise), but one bite and you'll forgive the extra time they take and the giant mess they leave on your waffle iron. With their buttery brioche consistency and pockets of sweet sticky sugar throughout, they're decidedly more dessert than breakfast. Don’t worry if you can’t find pearl sugar. Granulated sugar and water are all you need for a D.I.Y. version that yields excellent results.
Provided by Ligaya Mishan
Total Time 1 hours
Yield 16 waffles
Number Of Ingredients 9
Steps:
- Combine the milk and 1/4 cup (60 milliliters) water in a small saucepan and heat until lukewarm, 110 to 116 degrees on an instant-read thermometer. Transfer milk mixture to the bowl of a stand mixer. Add brown sugar and yeast and stir to combine; set aside 5 minutes. (The yeast should look foamy. If it doesn’t foam, discard and try again with different yeast.)
- Whisk in the eggs and vanilla. Using the dough hook attachment on your mixer, stir in all but 1 cup of the flour. Mix in salt. Add the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add the remaining 1 cup flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl and has gathered in a ball on the hook.
- Cover the bowl with plastic wrap and leave at room temperature for 2 hours. The dough will double in size. Stir the puffed dough with a spoon to deflate, then re-cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
- Remove dough from refrigerator and turn out onto a lightly floured surface. Knead in the pearl sugar (or your homemade version) a little at a time. The dough will be stiff but will become more pliable as it warms. Cut dough into 16 equal pieces with a bench scraper or chef’s knife and return to the refrigerator.
- Heat your waffle iron according to the manufacturer’s instructions. Working with 1 or 2 balls of dough at a time (leave the rest in the refrigerator), arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Use tongs to transfer waffles to a baking sheet or cooling rack. Some of the sugar will melt out of the waffles and collect in your iron, adding an extra layer of glossy molten sugar to each waffle as you continue. Serve waffles warm.
Nutrition Facts : @context http//schema.org, Calories 219, UnsaturatedFatContent 2 grams, CarbohydrateContent 37 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 3 grams, SodiumContent 150 milligrams, SugarContent 15 grams, TransFatContent 0 grams
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