The goal of Monday Night Meal is to start your week off strong with a simple dinner idea that’s easy to make and will impress your whole family. Terry John Zila is the creator of JohnJeanJuan Cakes. He stopped by to make Minnesota Wild Pilaf.
Minnesota Wild Rice Pilaf
1 cup white rice (preferably long grain)
1 cup brown rice
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup chopped yellow onion
½ red bell pepper, minced
½ cup chopped celery
4 cups of vegetable stock
1 teaspoon kosher salt
¼ teaspoon ground pepper
? teaspoon cayenne
2 cups sliced almonds, toasted
2 cups cooked wild rice
¼ cup chopped Italian parsley
1 cup dried blueberries
1. Heat the stock in a large sauce pan.
2. While the stock is heating, heat a large skillet on medium high heat. Add the olive oil and the unsalted butter, melting it so it coats the bottom of the pan.
3. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. Add the diced red bell pepper and sauté an additional 2 minutes.
4. Add the salt, black pepper and cayenne to the heated stock and stir.
5. Add the browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.
6. Fluff the cooked rice and stir in the toasted sliced almonds, wild rice, Italian parsley and dried blueberries.
Keep covered in a warmed oven until ready to serve
Minnesota Sweet Corn Ice Cream
4 ears fresh corn, shucked
¾ cup sugar divided into ½ cup and ¼ cup portions
1 ½ cups whole milk
2 cups heavy cream
6 large egg yolks
? teaspoon kosher salt
¼ cup sour cream
1. Using a large knife, slice the kernels off the corn cobs and place in a large saucepan. Break cobs in half and add to pot along with milk, cream and ½ cup of the sugar. Bring mixture to a boil, stirring. Remove from heat and allow to infuse for 1 hour. Discard corn cobs before proceeding with recipe.
2. Purée the kernel mixture in a blender until completely smooth. Return mixture to a simmer and then remove from heat.
3. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks, salt and the remaining ¼ cup sugar until smooth. With the mixer on low, slowly add 2 cups of hot cream mixture to yolks, whisking constantly to prevent curdling. Add yolk mixture to saucepan, stirring. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the spoon, about 10 minutes.
4. Pass custard through a fine sieve, pressing down hard on the solids. Discard solids. Whisk in sour cream until smooth. Let custard cool in an ice bath, then cover and chill for at least 4 hours.
5. Freeze corn mixture in an ice cream maker according to manufacturer’s directions. Serve with fresh berries.