Jane answers:

FAR NORTH WILD RICE CASSEROLE

Ingredients:

* 1½ cups uncooked wild rice
* 1 medium onion, diced
* 1 medium green pepper, diced
* 3 cups fresh mushrooms, sliced
* ¾ cup celery, diced
* ½ lb. Bacon, diced (or, your choice of meat)
* 1 cup frozen peas
* ½ cup Soya sauce (or chicken broth)
* pepper to taste

Method:

Cook rice according to “Cooking Instructions”. Brown meat, remove from pan, set aside. Drain extra fat. In 2 tbsp oil (or butter), stir fry mushrooms, onions, celery and green peppers to desired tenderness and toss with cooked rice. Add meat, peas, Soya sauce, and pepper then gently stir fry over medium heat until warmed through.
Serves: 6-8

POPPED WILD RICE

Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles. Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.

Place about ½ inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop one rice kernel into the strainer. When it sizzles, cracks open and expands to about double its length, the oil is ready. (You may wish to reduce the heat temporarily.) Add 1 tablespoon of rice at a time to the oil. When all the kernels have expanded (which constitutes the popping), empty the strainer onto paper toweling. Repeat, adjusting heat as necessary. Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavor. This popped rice can be made in large quantities and stored in a sealed container for several weeks.

WILD RICE and CHICKEN BREASTS

Ingredients:

* 1 1/3 cups uncooked wild rice
* 1 tbsp olive oil
* 6 boneless, skinless chicken breasts
* 1 cup heavy cream
* 2 tbsp sun dried tomatoes, chopped
* 1 tbsp fresh basil leaves, chopped

Method:

Cook wild rice according to “How to Cook Wild Rice”. Season with salt and pepper to taste. Turn into a shallow buttered casserole. In heavy skillet, heat the oil. Add chicken and sauté over medium heat until just cooked through and browned. Remove chicken breasts and arrange over bed of wild rice in casserole. Add cream to the skillet the chicken was cooked in. Bring to a boil, stirring to bring all the brownings into the cream. Add the chopped sun dried tomatoes and salt and pepper to taste. Pour sauce over chicken breasts. Cover and bake at 350 F just until heated through, about 20-30 minutes. Garnish with fresh basil leaves and serve hot.
Serves: 6

WILD RICE CHEESE SOUP

Ingredients:

* 1 lb ground beef
* 1 small onion, diced
* 1 cup uncooked wild rice
* 1 (10.75 oz) can condensed cream of potato soup
* 1 (10.75 oz) can condensed cream of chicken soup
* 1 cup milk
* 1 cup evaporated milk
* 1 lb processed cheese, cubed
* 1 tbsp Italian seasoning

Method:

In a medium skillet, fry the ground beef and onions until no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside. In a stockpot, combine the cooked ground beef and onions, rice, potato and chicken soups, milk and evaporated milk. Cook over low heat until warm. Stir in processed cheese and heat, stirring occasionally until chest is melted.
Serves: 12

WILD RICE SALAD

Ingredients:

* 1 cup wild rice, cooked (raw measurement)
* 2 large carrots, grated
* ¾ cup golden raisins
* ¾ cup mayonnaise
* ¾ cup Russian or Catalina (or other sweet dressing)

Method:

These amounts can be varied to taste – this is a guideline.
Red, green and yellow peppers (cut up) can be substituted for the carrots.

Excellent made ahead of time – and keeps up to one week in the fridge.

FRUITED FALL WILD RICE STUFFING

Ingredients:

* 1 cup diced celery
* 2 cups diced onion
* 2 tbsp butter
* 2 tbsp poultry seasoning
* 2 tsp cinnamon
* 1 lb. Pork sausage
* 5 cups day old white bread, cubed
* 5 cups day old whole wheat bread, cubed
* 6 cups wild rice, cooked and cooled
* 5 apples, peeled, cored and chopped (Macs or any crisp tart apple is nice)
* ½ cup dried apricots, roughly chopped
* ½ cup raisins
* ½ cup dried cranberries
* ½ cup slivered almonds
* 2 cups chicken broth
* juice and zest of one orange
* 2 tbsp dark brown sugar
* salt and pepper to taste

Method:

In a large frying pan, saute the celery and onion in the butter until onion becomes clear and celery is tender. Transfer to a large mixing bowl and stir in poultry seasoning and cinnamon. In same pan crumble and brown the sausage. Drain off excess fat and add the sausage to the vegetable mixture. Place all remaining ingredients in the bowl and mix very well to combine. At this point, if the bread is too dry, more broth may be added to obtain a nice moist consistency.

Results in stuffing for one large turkey. Remember to half this recipe if you are planning to stuff a chicken. It may also be baked in a large casserole at 350 for one hour until thoroughly heated and lightly browned on top.

WILD RICE CASSEROLE

Ingredients:

* 1 cup rice
* 4 cups boiling water
* ¼ cup oil
* ¼ cup Soya sauce
* 1 can mushroom pieces (not drained)
* 1 medium onion chopped
* 1 package chicken noodle soup

Method:

Mix together in casserole.
Sprinkle a little pepper over top.
Bake at 325 for 2 to 3 hours.
The liquid will disappear and should be like an ordinary rice pudding when baked.
Stir a couple of times while cooking.
* Note: Rice can be soaked overnight – adjust cooking time accordingly

WILD RICE AND MANGO SUMMER SALAD

This refreshing Thai inspired salad is simple to prepare and pairs well with grilled chicken or pork. If mangoes are unavailable, segmented oranges can be sustituted to make a zesty citrus variation.

Ingredients:

* 5 cups cooked wild rice, well drained and cooled
* 2 ripe mangoes, cubed
* ½ cup diced red pepper
* ½ cup finely diced red onion

Dressing:

* 2 tbsp lemon juice
* 1 tbsp honey
* 4 tbsp light sesame oil (not toasted)
* 1 clove garlic, minced
* ½ tsp chili flakes
* 1 tsp salt
* ½ cup chopped peanuts, lightly toasted

Method:

Combine rice, mangoes, pepper and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Just before stirring fold in the toasted peanuts.
Serves 6

Jane answers:

I’m in the same boat, but am going to make myself go to the classes after my holiday next month. I figure there’s no point going before, but if I start going when the schools go back I can give myself a deadline of Christmas for my first target.

A friend of mine joined them a couple of months ago and has lost just over a stone. She’s tried loads of different groups & diets, and says this is the best one ever. It’s got to be worth a try!

Why don’t you try enrolling in the online programme if you’re worried about going to a group?

Jane answers:

It means exactly that. You decide how many syns you want to eat, most people stick to around 10 syns a day. If you want to use up to 15 you can.

Jane answers:

Chicken******* YUMMY

* 250 ml vegetable oil
* 500 g chicken breast (cut into pieces)

Ingredients (A)

* 1 teaspoon soya sauce
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tablespoon cornflour

Ingredients (B)

* 2 tablespoons marmite
* 1 tablespoon maltose
* 1 tablespoon honey
* 1 tablespoon soya sauce
* 1/8 teaspoon pepper
* 100 ml chicken stock

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. Marinade chicken breast pieces with ingredients (A) for at least one hour.
2. Place in oven and bake chicken pieces until cooked. Remove and put aside.
3. In a separate pan, heat 1 tbsp olive oil and add in ingredients (B). Cook on medium heat until thickens. Add in chicken pieces and mix well. Remove and serve immediately.

Jane answers:

You need to learn a bit more about the diet either by getting a book or going to a class at least until you get the hang of it.
There’s too much information to give here .
Some foods are ‘free’ on certain days but porridge must always be measured as must hummus.(there’s a lot of oil in hummus).
If you try to make up your own diet you’re liable to put on weight.