small package of mixed wild mushrooms that include porcinis). To
ut before pureeing. * The original recipes suggested leaving it half-pureed
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
If using fresh tree tomatoes peel them, boil them
Spray the \"trunk\" of the tree with a colour of your
In a 2 oz spray bottle, add the tea tree oil and glycerine.
Add enough witch hazel to fill the bottle. Shake well.
Note: If you have never used Tea Tree Oil, I strongly recommend doing a patch test to make sure that there is no reaction. I always date everything I make so I know 1) how fast I go through it and 2) because every product has some type of shelf life. I used this up within 3 months on a daily base.
Put on tree.
Fun for overnight friends.
iquid.
Meanwhile, for the wild rice stuffing, place the rice
br>To serve, remove the wild boar from the pan and
lossy layer coating pan and wild mushrooms. Remove from heat and
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
o a boil and cook wild rice for 30-45 minutes
5-quart pot. Add wild rice and simmer, partially covered
Combine wild rice and 4 cups of
iece of bacon around each wild boar medallion. Heat the oil
Rinse wild rice. Cook in a large
oasting pan and saute the wild boar over high heat turning
oiling water, until just tender (wild rice will take longer to
Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
Add grapes, smoked turkey, and parsley. Stir well.
Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.
Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.