On Nov 19, 11:59*am, Lynn from Fargo > wrote:
> This recipe is in today's (Fargo) Forum. The columnist is local - Sue
> Doeden and she's a mostly self taught and very experienced home/family
> cook. *I like her stuff. (She's the one with the Beet Chocolate
> Cupcakes)
>
> My question is, If I make this recipe to take to a Thanksgiving that's
> at least an hour away by car, what's the best way to do that without
> killing any of the guests. *I'd LIKE to do it in a crockpot wrap it up
> well and plug it in again when we arrive. Would it be better to
> prepare it all the way to the oven point, refrigerate it and hope the
> hostess has room in her oven (probably not - it's turkey+ for
> thirty.) *Or should I *just do it all the night before, refrigerate it
> and nuke it when I get there. *I'm afraid it will get soggy or mushy.
> Whaddya think? (I can make this without having to go to the store!)
> Lynn in Fargo
>
> Autumn Rice on the Wild Side
>
> ½ cup (1 stick) butter
>
> 1 cup uncooked wild rice
> 1 cup finely chopped onions
> 2 cloves garlic, minced
> 1/4 cup honey
> 1 *1/2 cups orange juice
> 1 1/2 cups chicken or vegetable broth
> 3/4 teaspoon salt
> 1/4 teaspoon ground coriander
> 1/4 teaspoon ground cardamom
> 1/8 teaspoon ground nutmeg
> 2 cups diced sweet potatoes (about 1 pound)
> 2 cups diced butternut squash (about 1 pound)
> 1/2 cup chopped fresh cranberries (I'm gonna use Craisins)
> 1/2 cup toasted pecans
>
> Melt butter in a heavy 4-quart Dutch oven. When butter is melted and
> hot, add wild rice and onions. Cook, stirring, for 5 minutes. While
> rice and onions are cooking, bring orange juice and broth to a boil.
> You can do this in a 4-cup glass measure in the microwave or in a
> saucepot on the stove. Add garlic to wild rice mixture and cook for 2
> more minutes. Stir in honey and blend well. Add hot liquid mixture to
> pot along with salt, coriander, cardamom and nutmeg. Stir in the sweet
> potatoes and squash. Bake, covered, in a preheated 350-degree oven for
> 45 minutes. Remove cover and stir in chopped fresh cranberries.
> Replace cover and bake for another 15 to 30 minutes, until rice and
> squash are tender and almost all of the liquid has cooked away.
> Sprinkle with toasted pecans and serve. Makes 8 side servings.
>
> PS: Sue says if you add cooked/canned black beans to this you have a
> really satisfying vegetarian entree.

Sounds really interesting! To not f**k with the cook's plans, I would
have it done beforehand and reheat in the microwave...