Kitchen Table

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Wild Rice Pilaf

Julie Adams, Hovland, Minnesota
Serves 4 to 6

2 cups wild rice
2 tablespoons olive oil
4 cups chicken broth or water
1 tablespoon chopped thyme
1 tablespoon chopped basil
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/2 cup dried currants
1/2 cup chopped cashews or peanuts

Sauté the rice grains in the oil for a few minutes, stirring constantly. Add the broth or water. Simmer, covered, for about 30 minutes or until the rice is nearly tender and most of the liquid has been absorbed. Stir in the herbs. Simmer, covered, for 5 minutes longer or until the rice is fluffy and the remaining liquid has been absorbed, then fold in the currants and nuts. Serve hot.

Raspberry Thyme Chicken

Karen Langan, Huron, Ohio
Serves 8

4 chicken breasts, halved
21/2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste
1/2 cup pineapple chunks
1/2 cup coarsely chopped dried apricots
1/4 cup dates or prunes
2 tablespoons fresh thyme
2 tablespoons raspberry jam
1 cup white wine

Preheat the oven to 350°F.

Arrange the chicken breasts in a single layer in an oiled 9-by-12-inch roasting pan. Spread the mustard on the chicken and sprinkle it with salt and pepper. Combine the pineapple, apricots, dates or prunes, thyme, and raspberry jam, and distribute the mixture evenly over the chicken. Sprinkle 1/2 cup wine over the chicken and bake for 25 minutes. Add the remaining wine and bake 20 minutes longer or until the chicken is tender and no longer pink inside.

A Finocchio Medley Soup

Diana Volpian,
Surrey, British Columbia, Canada
Serves 3 to 4

1 heaping cup finely chopped fennel bulb (finocchio)
1/2 cup grated carrot
2 medium leeks, chopped
1 clove garlic, chopped
3 tablespoons olive oil
1 vegetable bouillon cube
3 cups water
2 teaspoons butter
2 teaspoons flour
1 cup milk
Salt and freshly ground black pepper to taste