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Sunday, October 25, 2009

Cranberry Rice Pilaf

I made this tonight and it was excellent

1 cup brown rice
1 cup fresh cranberries
1 1/2 cup chicken stock, no salt added
1/2 cup orange juice
1/2 cup sherry
1 tsp sea salt
1/2 cup slivered almonds

To a pot add the brown rice, cranberries, stock, orange juice and sherry. Bring to a boil. Lower to a simmer and let cook for 45 minutes. In the last 5 minutes add the salt and the almonds. Serve with chicken.

Lemon-Horseradish Sole

My Uncle and Aunt made this and said it was great. Hope you enjoy.

3 tablespoons butter, softened, unsalted
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons prepared white horseradish
3/4 teaspoon Dijon mustard
4 sole fillets, (6 ounces each)
Coarse salt
Lemon wedges, for serving (optional)

In a small bowl, stir together butter, parsley, lemon zest and juice, horseradish, and mustard.
Season both sides of fillets with salt; lay, flat side up, on a clean work surface. Reserve 2 teaspoons butter mixture; dividing evenly, spread remaining butter mixture on top of fillets. Fold fillets in half crosswise, enclosing butter mixture. Place folded fillets in a 9-inch microwave-safe dish with a tight-fitting lid. Top with reserved butter mixture, dividing evenly. Cover; microwave on high until fish is just cooked through, about 5 minutes. To serve, place fillets on plates, and spoon juices from dish over fillets; garnish with lemon wedges, if desired.