Why is it the Anniversary Special? Well, because we recently celebrated our 27th wedding anniversay – not on the day we ate the hens, but that had been the intent when I bought them.
This is a picture of wild rice – just plain wild rice. What is special about it is that I “cooked” it in a vacuum bottle! As you can see, it came out perfectly! I have tried boiling it in a pan, using the rice cooker, steaming, and a combination of these three methods. But this time I pre-heated (fill it with boiling water; then empty it out in a few minutes) a three-cup Nissan Thermos vacuum bottle, put in about three quarters of a cup of wild rice, and then filled up the vacuum bottle with boiling water. I then ignored it for about four or five hours. I was relatively surprised to see how perfect is was. ;->
Then, to make the actual dressing, I sautéed onions, celery, yellow pepper, mushrooms, and fresh spinach. To season it, I used some Montreal Steak Seasoning, Italian seasoning, poultry seasoning, Cajun seasoning, onion powder, lemon pepper, and a bit of Vegesal.
I didn’t actually stuff the hens with the dressing; just served it on the side. I had intended to put sliced almonds in it, but forgot to do so. I’ll add them when I serve the leftovers. That will be a better use of them anyway! ;->