Posts Tagged ‘vegetable stock’

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Apple and Bacon Wild Rice

January 8, 2019

This is a fun side dish full of bacon and apples (classic combination of sweet and salty!).

20181021 Autumn Rice

You will need:

  • 2 T olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 c wild rice blend
  • 2 tart apples, peeled, cored  and chopped
  • 1 1/2 c apple cider
  • 1 c vegetable stock
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 1/4 lb thick cut bacon, cooked and chopped

Then you will…

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute for 3 minutes.
  3. Mix in the rice and apples and saute for 2 minutes.
  4. Stir in the cider, stock, salt and pepper.
  5. Bring to a boil.
  6. Cover and reduce heat to a simmer.
  7. Allow to simmer until the rice is tender, about 15-20 minutes.
  8. Mix in the butter and bacon before serving.
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Holiday Stuffing

November 21, 2017

I’m not going to lie: I love stuffing out of the box. It’s so easy, and I like how it tastes. This year, however, I decided to try making a simple vegetarian stuffing for a Friendsgiving celebration. We enjoyed every last bite.

20171111 Stuffing

You will need:

  • 12 T unsalted butter, divided
  • 2 large onions, minced
  • 6 stalks of celery, minced (can include the leaves)
  • 2 large apples, peeled, cored and chopped (suggest using a tart apple)
  • 3 T fresh poultry herbs (whatever combination you have on hand; suggest some combo of sage, thyme and rosemary)
  • 3 c unsalted vegetable stock
  • 2 eggs
  • 2 T garlic powder
  • 1/2 t paprika
  • 1/2 t pepper
  • 1/4 t salt
  • 16 c stale bread, cubed

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large nonstick skillet, melt 8 tablespoons of the butter over medium heat.
  3. Add the onions, celery, apple, and fresh herbs. Saute for 5 minutes to allow to soften.
  4. Add the vegetable stock to the skillet and bring to a boil. Remove from heat.
  5. In a small mixing bowl, whisk together the eggs with 2 T garlic powder, paprika, pepper and salt.
  6. In a large mixing bowl, toss the bread with the egg mixture.
  7. Slowly mix in the vegetable stock mixture and toss to ensure even coating on the bread.
  8. Spread the stuffing in the prepared baking dish.
  9. Cut the remaining 4 tablespoons of butter into roughly 16 pieces.
  10. Sprinkle the top of the stuffing with the butter.
  11. Cover loosely with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove the aluminum foil and bake another 20-30 minutes, or until golden.
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