TWO BROOKS RICE SALAD
This is one of our trusted, go to recipes, accompanying many dinners hot or cold. It is well endowed with flavor, fiber, and complete nutrition, and can be plated alongside steaks, poultry, or seafood with equal effect. It is also a meal in itself.
2 cups Beulah Land Tan, Beulah Land Medley, or Missimati Fragrant Brown Rice
4 cups chicken stock
1 tablespoon cooking oil or butter for
1/2 stick butter
1 large sweet onion, chopped
1 large bell pepper, chopped
4 stalks celery, chopped
1 cup mushrooms, coarsely chopped
3 tbsp garlic, minced
3 tbsp celery seed
1 cup toasted pecans, coarsely chopped (see
step 2 for method)
1 cup dates, chopped
1 tbsp ground black pepper
¼ tsp cayenne pepper
¼ cup Hoover’s Sauce from Lee Hong
Company, Louise, MS. (in lieu of Hoover’s, 3
tbsp soy sauce mixed with 2 tablespoons
1 cup green onions, chopped
In medium pot, bring broth and oil to boil, then stir rice in. Cover with tight fitting lid, reduce to simmer, and cook to al dente, about 35 minutes. When finished, fluff and set aside to cool.
In large pot or skillet, melt ½ stick of butter, then add whole pecans and sprinkle generously with salt. Stir often over medium heat, and remove from vessel when nuts begin to slightly darken. When cool, coarsely chop and set aside.
To same large pot or skillet, melt other ½ stick butter; add garlic and sauté until lightly browned. Add ground pepper, cayenne, onion, bell pepper, and celery. Sauté vegetables, stirring often, until they begin to soften. Then add mushrooms, celery seed, and dates, blending well.
Add pecans and Hoovers Sauce, blending well. Then add cooled or slightly warm rice, blending well.
Garnish with green onions, or can blend into rice.
Ready to serve warm, or can chill for a fine summer salad.