Stuffed Monster Heads
Fire Ants and Fleas
This is one of my favorite simple ways to serve wild rice, which I adore. It turns a wonderful sidedish into a fairly nauseating Halloween dish, that will be sure to get quite a few groans. The simple combination of ingredients taste great though and are sure to be gobbled up quickly. For a very similar dish, see Fleas and Eyeballs
2 cups wild rice
4 tablespoons butter
1 medium onion, finely chopped
1/3 cup dried cranberries
4 cups low salt chicken stock
1/4 cup chopped fresh parsley
Rinse the wild rice well and drain. Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for several minutes until soft. Add the dried cranberries and rice and mix well. Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked. Add additional broth if needed. Melt 2 tablespoons butter in a medium pan and saute the grapes until warm and fragrant. Add grapes and parsley to the cooked rice. Taste and season with salt and pepper.
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