Page 61 - Robeson Living Fall 2020

In large bowl, whisk together butter, corn syrup, brown minutes, or until pie is set in center.
sugar and vanilla extract. Add eggs and salt, and whisk
until mixture is even. Fold in pecan halves. Remove pie from oven and allow to cool completely be-
fore serving or chilling.
Pour mixture into pie crust and spread evenly with spat-
ula. Use pieces of aluminum foil to cover edges of pie Note: Pie can be made 1 day ahead and refrigerated over-
crust. Place pie on prepared baking sheet and bake 60-70 night. Allow pie to come to room temperature before
serving.

Pecan Wild Rice Pilaf

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 12

2 cups chicken or vegetable stock
2 cups water
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon kosher salt, plus additional,
to taste
1/4 teaspoon cloves
1 cinnamon stick
3/4 cup wild rice, rinsed
1 cup black rice, rinsed
1 tablespoon extra-virgin olive oil or pecan oil
1 tablespoon unsalted butter
1/2 large sweet onion, diced
2 cups butternut squash, diced
1 medium tart apple, peeled and diced
black pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans or pecan pieces
1/3 cup dried currants

In medium saucepan, bring stock, water, nutmeg,
ginger, 1 teaspoon kosher salt, cloves and cin-
namon stick to boil. Add rice and bring back to
simmer.
Reduce heat to low and half cover with lid. Allow rice to simmer about 45 minutes, or until tender and liquid is ab-
sorbed. Remove and discard cinnamon stick.

While rice is cooking, in large skillet, heat olive or pecan oil and butter. Add onion and cook, stirring frequently, until
translucent, about 4 minutes. Add in butternut squash and cook, stirring often, until squash is tender and beginning to
caramelize at edges, about 8-10 minutes. Add in apples and cook additional 3-4 minutes, or until apples soften. Season
with salt and pepper, to taste, along with thyme and ground cinnamon. Stir in chopped pecans and currants, and
cook until pecans are slightly golden and fragrant.

Remove mixture from heat. Stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper.
Serve warm or at room temperature. Page 61