vrijdag 5 december 2008

Wild Rice with Tea

This recipe is from Cordon Bleu-trained chef Nat Litt, owner of The House of Tea in Philadelphia, (800) 923-8327. He offers nearly 200 gourmet teas and tea blends from around the world. When in the city of brotherly love, stop by at 720 South Fourth Street.

1 tsp. good-quality oolong or black tea leaves
1/2 chopped tomato
1 tsp. each: chopped red, yellow and green bell peppers
1/2 chopped onion
1 tsp. thyme
1 bay leaf
1 tbs. butter
2 c wild rice
6 c chicken stock

Sweat tomato, peppers and onion in butter until tender.
Add wild rice, tea leaves, spices and chicken stock to cover.
Bake in covered casserole dish in 350-degree oven for 45 minutes.
Remove bay leaf, fluff and serve.

Below are two wonderful cook books on Wild Rice. You can order them by clicking the link.

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