Wild and Jasmine Rice Pilaf with Cherries and Persimmons:
To make the steaks: Season the steaks on both sides with the Essence, and salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill steaks 5 minutes on each side.
To make the sauce: Saute the shallots in butter in a saucepan until translucent. Add the wine and reduce until almost dry. Add the cream, bring to a simmer and reduce slightly. Whisk in the Gorgonzola cheese and horseradish and cook until the cheese is melted. Season, to taste, with salt and pepper. Add parsley. Set aside.
To make the rice pilaf: Preheat oven to 375 degrees F.
In a small saucepan add the brandy and bring to a simmer over medium heat. Remove from the heat. In a small bowl, combine the dried cherries and persimmons and pour the hot brandy mixture over the fruit. Let sit until the fruit is softened, 20 minutes. Drain in a strainer. Discard the soaking liquid. In a medium saucepan, combine the wild rice with 6 cups of the stock and 1 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until the rice is just tender, 25 to 30 minutes. Remove from the heat. Drain the wild rice, rinse quickly and transfer to a large bowl.
Meanwhile, in a medium ovenproof saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring, until softened, 1 to 2 minutes. Add the garlic and orange zest and cook until fragrant, about 30 seconds. Add the jasmine rice and pumpkin and cook for 3 minutes. Add the soaked fruit, sunflower seeds, parsley, vinegar, honey, and thyme. Add the remaining 2 cups of chicken stock and bring to a boil. Stir, cover, and bake in the oven until the rice is tender and the liquid is absorbed, about 30 minutes. Remove the rice from the oven and let sit undisturbed for 10 minutes. Transfer to a large bowl. Add the wild rice and toss thoroughly to mix. Season, to taste, with salt and freshly ground black pepper.
Spoon the rice pilaf on a plate next to the steaks, garnish with the parsley, and serve immediately with Gorgonzola sauce on the side.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1417.01 Kcal (5933 kJ)
Calories from fat	563.5 Kcal
		% Daily Value*
Total Fat	62.61g	96%
Cholesterol	174.83mg	58%
Sodium	5943.5mg	248%
Potassium	1870.66mg	40%
Total Carbs	155.7g	52%
Sugars	24.65g	99%
Dietary Fiber	10.58g	42%
Protein	62.56g	125%
Vitamin C	21.3mg	36%
Vitamin A	0.4mg	14%
Iron	9.7mg	54%
Calcium	366.3mg	37%

Amount Per 100 g
Calories	135.11 Kcal (566 kJ)
Calories from fat	53.73 Kcal
		% Daily Value*
Total Fat	5.97g	96%
Cholesterol	16.67mg	58%
Sodium	566.71mg	248%
Potassium	178.37mg	40%
Total Carbs	14.85g	52%
Sugars	2.35g	99%
Dietary Fiber	1.01g	42%
Protein	5.96g	125%
Vitamin C	2mg	36%
Iron	0.9mg	54%
Calcium	34.9mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.