Curried Wild Rice With Apples and Cherries |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A Wolfgang Puck side dish that was a huge hit at the last family Christmas party. I think the poor guy who brought it is sorry, because now we put in advance orders for it. Can be made ahead of time, reheats well. It was served with lamb, but I'm thinking duck...or fish....or chicken...maybe pork or beef. Anything. Ingredients:
2 tablespoons olive oil |
2 tablespoons finely minced onions |
1 tablespoon curry powder |
1 apple, peeled, cored and diced |
1 cup chopped fresh mushrooms |
1/4 cup sun-dried cherries |
1 1/2 cups cooked wild rice |
salt |
pepper, freshly ground |
Directions:
1. Heat olive oil in a saute pan, and cook onion and curry powder until the onion is translucent. Add apple, mushrooms and cherries and continue to saute until the mushrooms are cooked. Add wild rice and stir-fry until the rice is tender and thoroughly heated. Season with salt and pepper to taste.
2. Recipe serves 2. Avoid conflict. Make more. (Prep/cooking times assume that the rice has been cooked ahead of time.).
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