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Old 12-10-2011, 06:46 PM   #11
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Quote:
Originally Posted by CWS4322
It was Dawglover who came up with this recipe--not me. And Lindgren's blend is cultivated--it doesn't have the smokey flavor that hand-parched natural wild rice has.I am just the person who grew up eating wild rice instead of potatoes!
Shoot. I guess we will have to call Miss Betty at the fabric store over the border to get wild rice after all. Too funny that they have a website, but you can't order!
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Old 12-10-2011, 06:48 PM   #12
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Try the link I sent you or let me know how much you want and I can send it to you when I'm in MN in February.
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Old 12-10-2011, 07:22 PM   #13
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Originally Posted by CWS4322
Try the link I sent you or let me know how much you want and I can send it to you when I'm in MN in February.
Thanks CWS!
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Old 12-11-2011, 08:28 AM   #14
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I'm warming the crockpot garlic chicken.

I love being able to have the crockpot by my hangout spot. Nice and cozy.
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Old 12-11-2011, 11:28 AM   #15
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My take on this was to use 1/2 turkey stock, 1/2 chicken stock, dash of liquid smoke, 3 c chopped chicken (leftover from the buttermilk chicken), 2 slices of crumbled bacon (leftover), 2-3 T sour cream (emptying the fridge), 3 carrots, 1 small red onion (sauteed), broccoli (about 3/4 cup), 1/2 c edamene, about 2 c black beans, and 1 c red lentils, 1 c wild rice (raw--should've used more). It is a semi-cream soup. Oh, and I put in a splash of sherry. The chicken stock was a curry-based stock. Oh, and about 1/2 c grated Jarlsburg. Cleaning out the fridge and freezer! Thanks Dawglover for the inspiration of what to do with these odds and ends!
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Old 12-11-2011, 11:34 AM   #16
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That sounds really good, CWS!
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Old 12-11-2011, 11:43 AM   #17
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It is. If the DH doesn't show up soon, there might not be much left! I didn't any spices because of the curry in the chicken stock...but garnished with a dollop of sour cream and some bacon crumbs....it is really good...hmmm...I think I can handle another mug of it!
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Old 12-11-2011, 02:32 PM   #18
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I had to have another mug of mine too!
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Old 01-01-2012, 09:18 AM   #19
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I tried to attach a pic to my earlier post--didn't work. Here's what it looked like today--it is going in the freezer--a friend is coming on Friday and I thought this would be nice for lunch. I put dried morel mushrooms in it this time, some fresh lemon juice, lemon zest, fresh parsley, and a dollop of sour cream on top.
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Old 01-01-2012, 12:32 PM   #20
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Looks great, i love using black beans. I recently made feijoada and it's so basic and so tasty.
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