Easy is a relative term. I seem to discover more and more how what is easy for one person is quite difficult for another. Perfect example is with me and crafts. Yes, all crafts. I am completely craft challenged. I try, and then I give up. Meanwhile, I’m a little better at cooking. So when the theme of easy holiday entertaining came up, I decided to go with Fruited Wild Rice. It’s easy. At least I think so.
Rice must be easy. It’s made and consumed by billions of people around the world. Only thing is wild rice isn’t actually rice. It’s the grain harvested from certain grasses. Yet it is cooked the same way. All you do is simmer it with some water until tender. Seriously easy. Get water to a boil, add wild rice, turn down the heat to low, cover, and simmer until tender (about 50 minutes).
How to make wild rice special for the holidays? Add spirits. Yep, cheers to the holiday season. Even better is to have those spirits soak into a little fruit while it is cooking. While you are at it and feeling festive, you might as well toast some nuts. Hardest part of that is not letting them burn. It only takes about 5 to 7 minutes at 375°F to get most nuts nicely toasted.
What all is in Fruited Wild Rice? The rice is cooked in vegetable stock instead of water. Stock adds a little extra richness and flavor. After it is done, you stir in walnut or olive oil, brandy soaked currants and toasted chopped walnuts. You let it sit for a few minutes then serve. Oh, for extra fruitiness you could use peach brandy. Either one works nicely. It goes wonderfully with ham, turkey, pork, or chicken.
Do you entertain during the holidays? Even if things are rather busy and hectic this year, I suggest scrolling down to see the list of easy holiday recipes. Sunday Supper tastemakers have gone all out to help you make the best for not much effort. Set a date and call your friends and family now and invite them over. You can be the one to make the meal and treasured memories to go along with it.
What else to make for the holiday entertaining? I happen to have a few recipes. Ahem. There’s the Self-Crust Coconut Pie (oh yea, no dealing with pie crust). How about a Honey Cola Baked Ham? For sure! Then use the ham leftovers and make Southern Ham Macaroni Salad. Oh, and of course the holidays would not be the same without Sweet Potato Casserole. Enjoy the season and make it as special as you can. Easy can be tasty too.
- ⅔ cup dried currants
- ¼ cup brandy (peach brandy for extra fruitiness)
- 3 cups vegetable broth
- 1 cup wild rice
- 2 tablespoons walnut or olive oil
- ½ cup chopped toasted walnuts
- Salt and pepper (if desired)
- Chopped fresh parsley for garnish
- Stir together currants and brandy in a small bowl. Stir occasionally while rice is cooking.
- Bring broth to a boil. Add rice and stir. Cover and reduce heat to simmer until rice is tender, about 50 minutes.
- Drain rice if all the broth was not absorbed. Transfer rice to a serving bowl.
- Add currants, brandy, oil, and walnuts. Stir to combine. Let set for 5 minutes.
- Taste and season with salt and pepper if desired.
- Garnish with chopped fresh parsley.
Recipe adapted from one in the Southern Living Our Best Christmas Recipes cookbook published in 1994.
Are you ready for the holiday season? Gathering family and friends does not have to be stressful or difficult. Take a look at these easy holiday entertaining recipes by Sunday Supper tastemakers:
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- BBQ and Grape Jelly Crockpot Meatballs by Big Bear’s Wife
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Healthy Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Plus a No-Stress Party Checklist by Sunday Supper Movement
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