Wild Rice Ragout

Name: Wild Rice Ragout
Yield: Makes 5 cups (10 ½-cup servings)
Cuisine: United States
Ingredients: 2 tablespoons unsalted butter; 5 cups Chicken Stock; 2 bay leaves; 3 cloves garlic, peeled; ½ cup brandy; 1 tablespoon toasted and ground fennel seed; 1 large or 2 small heads fennel, thinly sliced; 4 shallots, finely minced; ½ cup orange juice; 2 cups rich condensed poultry (squab or duck) stock; 2 cups rich condensed poultry (squab or duck) stock; 2 cups rich condensed poultry (squab or duck) stock; Salt and freshly ground pepper; 1 cup chestnuts, preferably freshly roasted and peeled; ¼ cup fresh tarragon leaves, chopped; 2 tablespoons chopped fresh chives; 1½ cups wild rice; 2 shallots, roasted until golden, then chopped; Grated zest of 1 orange; 6 tablespoons unsalted butter, softened; Salt and freshly ground pepper

Preparation info

Makes
5
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This recipe was suggested by Heidi Insalata Krahling, one of California’s most talented young cooks. She is chef at Smith Ranch in San Rafael. Heidi Insalata Krahling’s wild rice ragout is very rich and quite extraordinary. It is best served at a smaller, more sophisticated Thanksgiving. It goes beautifully with duck or goose and works well as a stuffing.

Ingredients

Americas
United States
California
San Rafael
Dinner
Gluten-free

Ingredients

Method