Printed in the L.V.I.S. Centennial Cookbook
This dish will adapt easily with snow peas or broccoli
florets. A good substitute for hazelnuts would be walnuts
or pecans. Serve hot as a side dish or entree, or serve
as a cold salad.
Ingredients:
1/4 cup extra virgin olive oil
4 cloves garlic, sliced
1 carrot, cut on bias
3 stalks celery, cut on bias
1-1/2 red onions, sliced
1 pound wild rice
3/4 cup white wine
4 quarts chicken or turkey stock
2 cups fresh corn kernels, cut from the cob
1 pound roasted turkey, cut into large cubes
2 tablespoons fresh tarragon leaves
6 scallions, chopped
Garnish:
1/4 cup hazelnut oil
3/4 cup roasted hazelnuts
Instructions:
In a large saucepan, heat olive oil. Add garlic and brown.
Add carrot, celery, and onions; saute 5 minutes. Add rice
and stir to coat. Add wine and cook one minute. Add stock
and cook ride until the hull has released. Meanwhile,
saute corn kernels in a serparate small skillet and set
aside. Drain rice and discard extra liquid. Leave all
of the cooked vegetables in the rice. Add turkey, tarragon
leaves, and scallions. Garnish dish with roasted hazelnuts
and drizzle on hazelnut oil just before serving
