Join me as I make Kender Wild Rice Delight from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797
More Recipes from Tika’s Cookbook
By Tika Waylan Majere
Proprietress
Inn of the Last Home
Another of Otik’s staples, this cornbread can be cooked three ways: in an oven, in a Dutch oven on campfire coals, or in a skillet on top of the stove. Otik never put much sugar in this batter, figuring the cornbread would either be hidden by a ladle of Sweet n’ Spicy Beans or drowned with plenty of butter and either honey or fruit preserves. Also excellent with Gully Dwarf Stew. Some claim this cornbread can be comforting after a person eats Fizban ‘s Fireball Chili.
Tasslehoff ‘s Marvelous Turkey Stew in a Flash
- First wander around town with Caramon to find new and interesting ingredients.
- Mix well with other customers at the shops.
- Add a couple of dashes out into the street with a shopkeeper chaser.
- Have shopkeeper shake all ingredients (and handler) vigorously until a small number ingredients separate out.
- Sprinkle in a few ruffians (well beaten).
- Follow Caramon back home to the Inn.
- Tell Tika about the trip through town (even if she’s not listening).
- While still talking, closely examine Tika’s curio cabinet.
- You should hear a sharp intake of air, a scream, then—right in your face is—Turkey Stew.
Or, if you don’t have time to go through all this (or Tika’s lying down on the bed with a cold cloth over her eyes), you can make this instead.
Kender Wild Rice Delight
(Serves 12-20)
- 1 ½ cups wild rice
- 1 cup apple juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup finely chopped onions
- 1 ½ cups finely chopped celery
- 12 ounces sliced fresh mushrooms
- 1 cup chopped chicken, duck, or turkey, or ½ pound ground turkey
- 2 cups water or poultry stock
- ½ cup orange or cranberry juice
- ½ teaspoon poultry seasoning (optional)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon celery seed
- ⅛ teaspoon ginger
- ⅛ teaspoon cardamom
- ½ teaspoon Italian seasoning
- ¼ cup Worcestershire sauce
- 1 can cream of mushroom soup
- 4 tablespoons cornstarch
- ⅓ cup cold water
- ½ cup sour cream
Wild rice will triple in volume. Prepare rice in large pot according to package directions but with 1 cup less water than instructions call for. Halfway through the rice’s cooking time add apple juice. Should the rice require further liquid to keep from drying out during cooking, add more apple juice or water. In general 1 ½ cups rice requires 6 cups water and an hour to simmer. It is better to add liquid as needed than to add too much and have to drain some off, which will drain away the “goodness” of the rice. When the rice is done according to
your preference—firm and nutty or soft and tender—drain off any remaining liquid.
While rice cooks, prepare sauce. In a large skillet saute onions, celery, garlic, and mushrooms in olive oil. Keep skillet covered to retain moisture. Add poultry, heating until pink is gone. Add spices, 1 cup of water or stock, juice, and Worcestershire sauce. Simmer for 10 minutes. Add mushroom soup and another cup of water or stock. Simmer until heated through. In cup, mix cornstarch and cold water. Pour cornstarch mixture into sauce, stirring constantly. Let sauce simmer and thicken 2-5 minutes. Add sour cream and stir. Heat just long enough to warm sour cream, about 1 minute.
Divide rice onto serving dishes and pour sauce on top or serve family style with rice
and sauce mixed together in a large bowl.
Transcript
Cold Open
I am pleased to report, this is delicious.
Intro
Today I am making Kender Wild Rice Delight from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn. If you have made this recipe, share your thoughts in the comments below!
Discussion
Coming off the back of some pretty bad recipes, I came into this with the lowest of expectations. I began by gathering my ingredients, I collected one and one-half cups wild rice, one cup apple juice, two tablespoons olive oil, two cloves garlic, one cup finely chopped onions, one and one-half cups finely chopped celery, eight ounces rather than twelve of freshly sliced mushrooms, one package skinless, boneless chicken rather than one cup, two cups poultry stock, one half cup cranberry juice, one-half teaspoon poultry seasoning, one-half teaspoon cinnamon, one-fourth teaspoon nutmeg, one-fourth teaspoon celery seed, one eighth teaspoon ginger, one-eighth teaspoon cardamom, one-half teaspoon italian seasoning, one-fourth cup worcestershire sauce, one can cream of mushroom soup, four tablespoons cornstarch, one-third cup cold water, and one-half cup sour cream. There are no partridges in a pear tree.
I began with the rice, as I could focus on some prep work while it is cooking. I added approximately a cup of water less than required by the package, to accommodate for the apple juice I was to add halfway through the cook. My rice took nearly an hour to cook, and it was just a little moist for my preference. In the future add a half cup or less water. While it was cooking, I focused on the sauce. I started by chopping my onions and adding them to a warmed up and oiled cast iron pan. I chopped up the celery and added it, and finally minced the garlic and added it to the sauce. I was supposed to add the mushrooms, but I forgot, so you will notice them much later on as I added them with around ten minutes left of the recipe.
I kept the skillet covered to retain moisture. Then I added the chicken, cutting it up as I introduced it. I cooked it till the pink was gone, and added all the spices into the mix. I also included the juice, stock, and worcestershire sauce, constantly stirring it all together. I let it simmer for ten minutes. Next I added the soup and some water. While that heated up, I prepared the cornstarch mix, by adding water and stirring it together constantly. Once it was mixed, I stirred it into the sauce for five minutes. Then, I added the sour cream and cooked it till it was warm.
In all transparency, I let it cook longer than the allotted time, as I was recording and draining excess water from the rice, then waiting for the family to gather. We spooned up some rice, and heaped the sauce all over it. I don’t know what it is about most of these recipes but they are not visually appetizing, but this did taste pretty good. I am writing this script a couple days later and the leftovers were not as good as on the day of the cook, so keep that in mind as well.
Outro
Thank you for tuning into this Dragonlance Recipe episode. This has been Adam with DragonLance Saga and until next time Slàinte mhath (slan-ge-var).
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