WINNIPEG – It’s a time for reflection and thanks, but for those in the kitchen, Thanksgiving can be a lot of work. Cooking expert Getty Stewart gave Global News some tips. First, Stewart suggests starting with side dishes that can be made the day before.
“If we aren’t using leafy greens, we can make the salad ahead of time,” says Stewart.
Example: Apple and Beet Salad, Saskatoon Salsa Salad. Green Bean and Basil Salad
To make better use of your time, it’s a good idea to make dishes in crock pots while the oven is being used to cook the turkey.
Example: Mashed Potatoes, Pilaf Rice (see recipe below)
Stewart also recommends inviting others to contribute to the meal if there is too much on the host’s plate.
“Inviting people to bring something makes them feel better, makes them feel like a part of the meal and gets everyone involved.”
Wild Rice and Mushroom
By Getty Stewart of www.gettystewart.com
Get a head start on dinner, this crockpot pilaf is a cinch to make.
Ingredients
1 cup uncooked wild rice
1 cup uncooked brown rice
1 Tbsp canola oil
2 cups sliced or diced mushrooms
½ cup finely chopped onion
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1 clove garlic, minced
1 tsp sage
1 tsp dried thyme
4 cups vegetable or chicken broth
2 Tbsp fresh or frozen chopped parsley
Directions
Rinse rice well with cold water.
Drain well and place in slow cooker.
Add oil and coat the rice and the crockpot bottom and sides well.
Add mushrooms, onion, garlic, sage and thyme to the crockpot.
Add broth.
Cover and cook for 3 to 4 hours on high or 7 to 8 hours on low.
Add parsley just before serving.
Want extra color? Add finely chopped carrots or dried cranberries to the mix!
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