Nutritional Analysis per serving (22 servings)Powered by
This beautiful roasted bird was served at the Obama inaugural luncheon.
Game plan: Pheasant can be substituted with chicken.
By Joint Congressional Committee on Inaugural Ceremonies
1Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.
2Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.
3In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
4When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
5Preheat oven to 400 degrees F.
6Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon, etc.) -- you really can't go wrong.
DIY Puffy Rice Snacks
Crispy, puffed rice is actually a type of culinary foam, but it doesn't take a lot of fancy equipment to make. In this episode of MDRN KTCHN, host Scott Heimendinger shows you how to make puffed rice snacks at home using only a microwave and some frying oil. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
It's almost impossible to use up all of your fresh herbs. Instead of tossing them though, simply make your own dried herbs with this easy technique! It lends a delicious, fresh taste and helps you cut down on waste.