New Recipes

Last night we had the Falks over for dinner and I tried two new recipes that I thought came out pretty well. They are both from Martha Stewart magazine, but I couldn’t find them online so I will type them out below.

Wild Rice With Dried Cherries
2 cups wild rice (I used the wild rice blend from Costco)
1.5 tsp salt
2 Tbs sugar
2 Tbs fresh lemon juice
2 Tbs white wine vinegar (I didn’t have white wine vinegar so I substituted white balsamic)
6 Tbs olive oil (I didn’t need that much)
2 large shallots, thingly sliced (about one cup)
1 Tbs minced garlic
1 piece (4 inches) peeled fresh ginger, very thinly sliced into rounds
2 cups dried cherries
1 cup fresh flat-leaf parsley leaves, coarsely chopped

1. Stir together rice, 6 cups water, and 1 tsp salt in a medium saucepan. Bring to a boil, then simmer until rice is tender, about 45 minutes.

2. Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil over medium high heat and add shallots, garlic, ginger and remaining 1/2 tsp salt. Cook, stirring constantly, until shallots are translucent, about three minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about ten minutes. Remove from heat, stir in sugar mixture.

3. Stir together cherry mixture and rice in a large dish. Cover; let stand at least one hour. Just before serving, stir in parsley. [Note: the recipe almost seems to indicate you should serve this dish cold, but I thought it was good hot and would be weird cold. Just my opinion.]

Chocolate-Ginger Brownies
{Note: I subbed the cocoa brownie recipe for most of the one in the magazine, and just added the spices and ginger to it because I didn’t have any baking chocolate, so I’m giving the cocoa recipe here}
1 2/3 cups sugar
3/4 cup butter, melted
2 Tbs water
2 large eggs
2 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Baking Cocoa
1/2 tsp baking powder
1/4 tsp salt
1 Tbs peeled fresh ginger, chopped fine
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves

1. Preheat oven to 350 degrees. Grease 13×9 baking pan

2. Combine sugar, butter, and water in a large bowl. Stir in eggs and vanilla. Combine dry ingredients in a separate bowl; stir into sugar mixture. Spread into pan.

3. Bake 18-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

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