How To make Wild Rice Amandine En Casserole
2 tb Onion, chopped
2 tb Fresh chives, finely chopped
1 ts Shallot, finely chopped
3 tb Green bell pepper, finely ch
-pped 1/4 c Olive oil
2 c Wild rice, rinsed well and d
-ained 4 1/2 c Chicken broth, heated
Salt, pepper to taste 3/4 c Blanched almonds, slivered
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite
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BAKED SOLE ALMONDINE UNDER 300 CALORIES
Crispy, delicious baked sole fish without frying. Quick and easy to prepare. Perfect every time. Weight loss under 300 calories baked sole almondine recipe makes 3 servings. Recipe shows you how to make, prepare, bake and how many calories in each serving: 233 calories to help you lose weight on a weight loss diet.
Whole Stuffed Trout, Venison w/ Mushroom, Wine & Horseradish Sauce, Hollandaise and Aioli #825
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Tim and Nicki are back from fishing with a surf and turf recipe from in the woods and on the water. Stuff a whole trout with lemon and tasty seasonings with a side of asparagus and homemade hollandaise sauce. Learn about the different kinds of trout with Rick Hill, and grill some venison tenderloin with a savory mushroom, wine and horseradish sauce.
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List of foods named after people | Wikipedia audio article
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List of foods named after people
00:00:05 1 A
00:04:23 2 B
00:10:43 3 C
00:15:59 4 D
00:19:55 5 E
00:21:14 6 F
00:22:15 7 G
00:25:32 8 H
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00:54:37 16 P
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01:14:16 22 V
01:16:33 23 W
01:19:31 24 X
01:20:14 25 Y
01:20:34 26 Food-related
01:20:45 27 See also
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SUMMARY
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This is a list of foods and dishes named after people.
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Paleo Rainbow Trout with Herbs de Provence and Garlic Roasted Broccoli
View the full recipe here:
Ingredients
2 (5 ounces each) Clear Springs Trout, thawed.
2 heads broccoli or 1 bunch broccolini, cleaned and trimmed.
3 tablespoons melted refined coconut oil (refined coconut oil has less coconut flavor)
5 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon fresh lemon juice
pinch of red pepper flakes
2 tablespoons Herbs de Provence
Olive oil
Salt and pepper
Instructions
For the broccoli:
Pre-heat oven to 400° F. Spray a sheet pan with pan release.
In a large bowl, toss the broccoli with coconut oil, lemon juice, salt, pepper and garlic.
Spread broccoli in a single layer on a rimmed baking sheet.
Turn once seven minutes into the roasting process and add red pepper flakes. Roast until florets are tender enough to pierce with a fork and edges are browning, about 8 additional minutes.
For the trout:
While broccoli is roasting, dry Clear Springs Trout Rainbow Fillets with paper towels and season with Herbs de Provence, salt and pepper.
Sear in a large skillet that has been pre-heated to medium–high heat. Add a tablespoon of oil and place rainbow trout fillets skin side down. Sear for 3-4 minutes. Turn over and continue to cook for 2-3 minutes.
Divide roasted broccoli between two plates. Add a trout filet to each plate and a squeeze of fresh lemon over the trout and broccoli.
Serve with quinoa if desired.