recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
(quarter cup) butter
1 medium sized onion, finely chopped
1 celery stalk,trimmed and finely chopped
80z (1 and a third cups) wild rice, washed,
soaked overnight and drained
60z button mushrooms, wiped clean and chopped
16. fl.oz. (2 cups) homemade chicken stock
1 teaspoon salt
half teaspoon freshly ground black pepper
2.oz. (half cup) slivered almonds, toasted
a large, heavy-based saucepan, melt the butter
over moderate heat. When the foam subsides,
add the onion and celery and fry, stirring occasionally,
for 5 - 7 minutes or until the onion is soft
and translucent but not brown.
in the rice and mushrooms and fry, stirring
constantly for 3 minutes. Pour over the stock
and season with the salt and pepper. Increase
the heat to high and bring the liquid to the
boil. Reduce the heat to low, cover the pan
and simmer the mixture for 20 minutes or until
the rice is tender and the liquid has been absorbed.
the pan from the heat, spoon the mixture into
a warmed serving dish. Sprinkle over the toasted
almonds and serve immediately.
delicious dish, this may be served as a vegetable
accompaniment to duck, chicken or venison. Or serve
it by itself as the main course for a vegetarian
meal, substituting the chicken stock for vegetable
stock. You can also halve the quantity of wild rice
and use the other half quantity with basmati rice.
Continue the recipe as normal.