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.

Ingredients:
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

Directions:
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.

Almond Oolong Bread

A simple but delicious bread made easy in a bread machine. Great at any time of the day with a cup of tea.

Prep Time: Cooking time: 30 minutes
Serving Size: 12


Ingredients:
2 tsp. yeast
2 1/2 c. bread flour
1 1/2 c. whole wheat flour
1 tsp. salt
3 tbs. honey
2 1/2 tbs. oil
1 1/2 c. brewed Oolong tea
1/3 - 1/4 c. sliced almonds

Directions:
Place the following in a bread machine:
yeast, flours, salt, honey, oil, and tea.
*Note: Bread machines vary. Some machines need liquids last, while other models need them first. Please check your bread machine directions to find out.
Set to dough setting
When dough is complete, preheat oven to 400 degrees.
Shape bread in loaf pan sprayed with nonstick cooking spray.
Sprinkle 1/4 to 1/3 c. sliced almonds on dough.
Bake for 30 minutes or until golden brown.

Devilled Eggs

Submitted by: Emily Amanatullah

Hard boiling eggs in tea adds not only a deliciously light and subtle flavor but also a unique and interesting presentation. The crackled exterior of the egg white adds a lovely touch to your serving platter which could also be adorned with the shells themselves!

Prep Time: 1 hour 45 minutes

Serving Size: 4-6

Ingredients:
For Hard Boiling:
3-4 cups water
4-8 eggs
2 Tbsp Wuyi Oolong tea
1 Tbsp salt

For Deviling:
Mayonnaise
Salt and pepper, to taste
Dash of ground coriander
Paprika, for garnish

Directions:

Put eggs in pot with water and bring to a boil.

Simmer for 12 minutes.

Remove from heat and put the eggs in cold water until they're easily handled.

With the back of a spoon, tap the shells of each egg to make a cobweb of cracks.

Return water to heat and add tea, salt and eggs.

Bring back to a boil.

Lower heat, cover, and simmer for 1 hour.

Remove from heat and let the eggs soak in covered pan for 30 minutes.

Chill in refrigerator until desired temperature.

Slice eggs in half lengthwise and remove yolks.

Mix yolks with mayonnaise (approx. 1 tsp per yolk), salt, pepper, and a dash of ground coriander (a little goes a long way).

Cream ingredients together until smooth then spoon or pipe yolk mixture back into egg whites. Sprinkle with paprika and serve!

This recipe can also be adapted into a great egg salad sandwich served in a whole wheat pita!