Dirty Rice Of The North Woods |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I'm fond of wild rice. I could eat six helpings of this dish in front of the television. It's also a great side dish along with meat. Cooking time doesn't include preparing rice. Ingredients:
2 cups white rice cooked |
2 cups wild rice cooked |
14 oz (one can) chicken broth |
1 cup sour cream |
8 green onions |
1/2 pound ground pork unseasoned |
1/2 pound chicken livers |
2 tbs butter |
1-1/2 tsp salt |
1/2 tsp coarse ground black pepper |
1 tsp tandoori masala |
1 cup chopped white onion |
1 cup chopped celery |
1 cup chopped green bell pepper |
2 cloves garlic minced |
1 tbs oregano |
Directions:
1. To prepare the rice, put 2 cups of water and 1/2 cup of dry wild rice in a 2 qt pan, bring to boil, turn down to simmer covered for an hour. (They never tell you long enough on the package.) It's not tender and done until it splits open.
2. Put 1 and 1/2 cups of water, 3/4 cup dry white rice, and 1 tsp butter in another 2 qt. pan. Bring to boil, turn down to simmer covered for 15 minutes, let stand covered for 5 minutes. Drain both rices and set aside. This should give you approximately the four cups of rice called for.
3. My local market sells frozen chicken livers in a one pound carton. I plop the frozen hunk out of the carton and into a 3 qt pan and cover it with water. Parboil for about 10 minutes, or until thawed apart and all the red color is cooked away. Divide the livers in two piles, and chop one half very finely. Freeze the other half in a zip top baggy. Or throw it at the dogs. Ha.
4. Melt the butter in a large frying pan. Start the ground pork and do the usual chopping and turning with your spatula. As soon as it's crumbled fairly well turn the heat high, add the chicken livers, s & p, and tandoori masala. Mix in well and let it brown. Turn often but let it get brown and crusty before you turn it.
5. Add about a quarter cup of the broth and scrape the bottom as you turn the mixture, to de-glaze the pan. Let the liquid cook dry and brown again.
6. Add the onion, celery, bell pepper, garlic, and oregano. Cook, turning, until the onions are translucent, brown and crusty.
7. You can't fit much more into that frying pan, can you?. Get out a large dutch oven and add the 4 cups of rice and the mixture from the frying pan.
8. Put the frying pan back on the burner and add about a quarter cup of broth. Scrap loose all the flavorful bits stuck to the bottom of the pan. Pour the flavor ladened broth from the pan into the dutch oven.
9. Add to the dutch oven the rest of the broth, the sour cream, and green onions.
10. Simmer until the rice is hot and the broth is absorbed or reduced to almost dry.
11. It's great served immediately, and even better if prepared the night before.
12. NOTE: Tandoori masala is a traditional blend of savory spices (masala) in Northern India, for meats baked in a tandoor. You can make your own in ten minutes with free .... or .... you can buy a seven ounce jar (item # 28232) .
13. The movie version of this full length novel will appear very soon at a theater near you.
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