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12
Put the rice and water in a
3-quart saucepan over medi-
um high heat. Bring water to
a boil. Turn heat down to a
gentle simmer. Simmer 45 –
60 minutes. Most rice should
be fluffy and tender after 45
minutes. The dark grains
explode into fluffy rice. You
may use broth in place of
water or add some soy sauce
to the water for flavor. Rice
triples in volume when
cooked. It freezes well.
Blueberry Wild Rice
Muffins
Every B & B north of the
Twin Cities serves their ver-
sion of these delicious treats.
¼ cup soft butter
2/3 cup honey
2 eggs
¾ cup milk
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 ½ cup fresh or frozen
blueberries
1 cup cooked wild rice
Blend butter and honey,
stir in the eggs, add milk then
dry ingredients. Mix until just
combined. Fold in blueberries
and rice. Using muffin papers
fill muffin tins 2/3 full. Bake
at 350’ 20-25 minutes. This
can be made as a coffee cake
in a 9” cake pan, bake 35-40
minutes.
Cold Duck and Wild Rice
Salad
This is good cold or room
temperature, making it great
for potlucks.
Dressing:
1 ½ teaspoon salt
½ cup cider vinegar
2-4 Tablespoons honey
2 Tablespoons dijon mustard
Salad:
1 ½ - 2 cups cooked, diced
duck (or dark meat
chicken)
2 cups cooked wild rice
2 chopped ramps (or green
onions)
2-3 chopped apples
Cenizo
Mix dressing. Mix salad.
Fourth Quarter 2017
Add dressing to salad and stir
it up. Chill. This is at its best if
you make it several hours
ahead of time and let it mari-
nate. Better the second day.
Paul Bunyan Chili-vegan
Paul Bunyan, the North
woods folk hero, stood well
over 7 feet tall and wore a size
15 boot. Stories about him
started as braggadocio in the
lumber camps. Paul was given
Babe, a blue ox, for his 1st
birthday, and when Babe was
grown she was so big that her
hoof prints filled with water
and became the 10,000 lakes
of Minnesota. So even with-
out any meat, this is a very
hearty dish.
1 large chopped onion
1 chopped green pepper
2 minced cloves of garlic
½ cup olive oil
1 16 oz. can red beans
1 16 oz. can black beans
1 16 oz. can chopped
tomatoes
½ cup raw wild rice
1 cup apple cider
1 ½ teaspoon salt
2-4 Tablespoons chili
powder
2 bay leaves
2 teaspoons oregano
2 Tablespoons paprika
1 teaspoon crushed red
pepper
2 teaspoons soy sauce
Dash of hot sauce
Sauté onion, green pepper
and garlic in oil. Add remain-
ing ingredients including liquid
from beans. Simmer 1 ½
hours until rice is cooked.
Check on this once in awhile
and add water if needed. Serve
with cornbread or saltines.
Wild Rice Hot Dish
You can make this for a
great vegan option on your
holiday table or as a one-dish
meal anytime.
1 cup raw wild rice
3 cups water
1 teaspoon salt
To cook the rice simmer
for about 45 minutes. The
rice is done when it opens and
gets fluffy looking. Test a bite.
When it is cooked it should be
soft and easy to chew. This
should make about 2+ cups
cooked rice.
1 pound ground buffalo
(venison or beef)
1 pound sliced fresh
mushrooms
2 stalks celery, chopped
1 large onion, chopped
¼ cup olive oil
3 Tablespoons flour
1 ¼ cups water
1 teaspoon salt
¼ teaspoon pepper
2 Tablespoons soy sauce
4 oz. can drained water
chestnuts
½ cup dried cranberries
Garnish with crushed
pumpkin seeds or pine nuts
Brown meat, mushrooms,
celery and onion in oil.
Sprinkle flour over meat and
vegetables and stir around a
little. Keep stirring while slow-
ly adding water to make a
gravy. Stir in salt, pepper, soy
sauce, water chestnuts, cran-
berries and cooked rice.
Transfer to an oiled 3-quart
casserole. Sprinkle with
pumpkin seeds. Bake at 350’
for 30-40 minutes. To make
this vegan, substitute an addi-
tional pound of mushrooms
for meat. Can easily be dou-
bled for a crowd.
Norwegian Style Rice
Pudding
They sure know how to
make rice pudding. Yum!
1 cup cooked wild rice
2 eggs, separated
¼ cup honey
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cardamom
3 cups coconut milk
Beat together egg yolks,
honey, salt, vanilla and car-
damom. Add rice and coconut
milk. Beat egg whites until
stiff. Fold them into milk mix-
ture. Pour into 1 ½ quart bak-
ing dish. Bake 1 hour & 20
minutes. Stir once after 40
minutes. Serve hot or cold
with a dab of red jam on top.
Traditionally the jam is lingon
berries.