GOLDEN VALLEY, Minn. - Ready for a new take on those Thanksgiving mainstays of green beans, rice and sweet potatoes? Try these favorites of Professional Chef Terry John Zila.
White, Brown, and Wild Rice Pilaf with Almonds
1 cup white rice (preferably long grain)
1 cup brown rice
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup chopped yellow onion
½ red bell pepper, minced
½ cup chopped celery
4 cups of vegetable stock
1 teaspoon kosher salt
¼ teaspoon ground pepper
? teaspoon cayenne
2 cups sliced almonds, toasted
2 cups cooked wild rice
¼ cup chopped Italian parsley
Ingredients: 1 cup white rice (preferably long grain) 1 cup brown rice 1 tablespoon olive oil 1 tablespoon unsalted butter ½ cup chopped yellow onion ½ red bell pepper, minced ½ cup chopped celery 4 cups of vegetable stock 1 teaspoon kosher salt ¼ teaspoon ground pepper ? teaspoon cayenne 2 cups sliced almonds, toasted 2 cups cooked wild rice ¼ cup chopped Italian parsley
1. Heat the stock in a large sauce pan.
2. While the stock is heating, heat a large skillet on medium high heat. Add the olive oil and the unsalted butter, melting it so it coats the bottom of the pan.
3. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. Add the diced red bell pepper and sauté an additional 2 minutes.
4. Add the salt, black pepper and cayenne to the heated stock and stir.
5. Add the browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.
6. Fluff the cooked rice and stir in the toasted sliced almonds, wild rice and Italian parsley.
Keep covered in a warmed oven until ready to serve
Ginger Maple Garnet Yams
You will need a 2 quart soufflé dish for this recipe.
2 pounds UNPEELED garnet yams
3 tablespoons unsalted butter
Zest of 1 lemon
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup crystallized ginger, finely chopped
¼ cup maple syrup
1 ½ cup heavy cream
¼ teaspoon nutmeg, preferably freshly ground
4 egg whites
1. Place sweet potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring to a boil, then reduce the heat and cover.
Cook 30 to 40 minutes, until tender. Drain and allow to cool.
2. Position a rack in the middle of the oven and preheat the oven to 350°F. Butter the soufflé dish and set aside.
3. Peel the cooled sweet potatoes and place them in a food processor fitted with the
metal blade. Process until smooth.
4. Transfer the puree to a large bowl and stir in the lemon zest, cayenne pepper, salt, and crystallized ginger. Then stir in the maple syrup and heavy cream and add the nutmeg.
Whisk until all ingredients are fully combined.
5. Place the egg whites in a separate bowl or in the bowl of a standing mixer fitted with the whisk attachment. Add a pinch of salt and beat until soft peaks form.
6. Add one-fourth of the beaten egg whites to the puree mixture. Then, using a rubber spatula, gently fold in the remaining egg whites, being careful not to deflate the
7. Spoon the mixture into the buttered soufflé dish and bake until lightly golden, about 40 to 50 minutes. Serve immediately.
Szechuan Green Beans
One pound French green beans, or Chinese long beans, ends trimmed
5 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste
1 tablespoon cider vinegar
1 tablespoon red wine vinegar
2 tablespoons sugar
2 tablespoons peanut oil
3 shallots, peeled and minced
4 garlic cloves, peeled and minced
1 tablespoon fresh ginger, peeled and grated
6 scallions, white and light green parts only, minced
2 teaspoons red pepper flakes
1. Steam green beans for 3 minutes, just until tender crisp. Rinse with cold water and drain.
2. Combine soy sauce, sesame oil, chili paste, vinegars and sugar in a small bowl.
3. Heat oil in large skillet and stir-fry beans for 1 minute. Set beans aside on a platter.
4. Reheat oil and add shallots, garlic, ginger, and scallions and stir-fry for 30 seconds.
5. Return beans to skillet and fry for an additional minute. Add sauce and coat beans well.
6. Serve immediately.