By Susan Goss
Susan’s creativity in the kitchen is seen here and at Zinfandel American Restaurant in Chicago. It celebrates ethnic American cooking and features an all-American wine and spirits list.
2 Cups Wild Rice
1 Tablespoon Olive Oil
1 Cup Green Onions, Including Tender Tips, Thinly Sliced
2 Red Bell Peppers, Trimmed, Small Dice
2 Yellow Bell Peppers, Trimmed, Small Dice
2 Green Bell Peppers, Trimmed, Small Dice
2 Cups Shiitake Mushrooms, Sliced
1/4 Cup Fresh Tarragon
1 Cup Hazelnuts, Toasted, Coarse Chop
1 Cup Dried Blueberries
1 Cup Country Ham, Slivered
Salt and Pepper To Taste
Simmer wild rice in plenty of salted water to cover until tender. Drain and let cool. Heat olive oil in a large skillet until fragrant. Add green onions, peppers and mushrooms to the skillet and sauté until tender. Add wild rice, tarragon, and nuts and toss until mixture is heated through. Add blueberries, ham, salt and freshly ground pepper to taste. Serve hot.