Monday, November 10, 2008

Wild Rice Makes Great Vegan Thanksgiving Feast

I don't post many recipes but this is a really good one that will get people thinking about traditional foods. Wild rice is one of them. And here it is paired with fresh and dried fruit, spices, nuts and sherry. It is delicious the first day and for a few days after. I try to claim as many leftovers as I can but my mother-in-law always asks to take some home. How can I say no?

Fruited Wild Rice
Serves 8 to 10
(Based on a recipe found in Gourmet Vegetarian Feasts, Martha Rose Shulman, Thorsons, 1987)
Serve as a side dish or stuff a squash such as kabocha, buttercup or white pumpkin with this mixture. In any case it is delicious.

1 1/2 cups wild rice
4 1/2 cups water
1 cup chopped dried raisins, cranberries and tart cherries, or your favorites
Sherry to cover the dried fruit
2 small apples, peeled, cored, cut in half crosswise and sliced thinly
1 large pear, peeled, cored and sliced
1/2 cup slivered almonds or other nuts
2 tablespoons apple juice
1 tablespoon honey or maple syrup
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
Salt and pepper to taste

Cook wild rice in the water for 55 to 60 minutes until the rice grains are split open (or cook in the pressure cooker with 3 cups water for 25 minutes at high pressure with a natural pressure release). When done, drain rice from cooking water and put in a large bowl.

While the rice is cooking, soak the dried fruit in sherry to cover. Drain fruit after 30 minutes and set aside. (You can save the sherry in the refrigerator for future soaking, use it in salad dressing, for a stir-fry or an after dinner drink.)

Heat a large heavy skillet over medium heat and sauté apples, pears and almonds about 2 minutes. Add the apple juice and continue to cook for a few more minutes. Add 1 tablespoon honey, spices, cooked wild rice, drained fruit and salt to taste. Cook together another few minutes, stirring. Correct seasonings, adding lots of pepper if you like it. Remove from heat. Serve mounded on a plate or stuff into a partially pre-baked squash and bake in the oven at 350 degrees F. for 30 to 45 minutes until the squash is thoroughly cooked and the filling is hot.

I am sending this to for their Vegetarian Holiday recipe round up. I know that no matter what it's a winner for my family .


Kalyn said...

Sounds good to me!

The Veggie Queen said...

Thank you for visiting. One of my favorite recipes and I wish that I made it more often.

Mansi said...

hey, thanks so much for sharing this lovely recipe with us! I'm sure it would be a great side dish for T-day dinner!:)