Kender Wild Rice Delight

Join me as I make Kender Wild Rice Delight from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797

https://youtu.be/ZZ-ZmC4oZtE

More Recipes from Tika’s Cookbook

By Tika Waylan MajereProprietressInn of the Last Home

Another of Otik's staples, this cornbread can be cooked three ways: in an oven, in a Dutch oven on campfire coals, or in a skillet on top of the stove. Otik never put much sugar in this batter, figuring the cornbread would either be hidden by a ladle of Sweet n' Spicy Beans or drowned with plenty of butter and either honey or fruit preserves. Also excellent with Gully Dwarf Stew. Some claim this cornbread can be comforting after a person eats Fizban 's Fireball Chili.

Tasslehoff 's Marvelous Turkey Stew in a Flash

* First wander around town with Caramon to find new and interesting ingredients.

* Mix well with other customers at the shops.

* Add a couple of dashes out into the street with a shopkeeper chaser.

* Have shopkeeper shake all ingredients (and handler) vigorously until a small number ingredients separate out.

* Sprinkle in a few ruffians (well beaten).

* Follow Caramon back home to the Inn.

* Tell Tika about the trip through town (even if she's not listening).

* While still talking, closely examine Tika's curio cabinet.

* You should hear a sharp intake of air, a scream, then—right in your face is—Turkey Stew.

Or, if you don't have time to go through all this (or Tika's lying down on the bed with a cold cloth over her eyes), you can make this instead.

Kender Wild Rice Delight

(Serves 12-20)

* 1 ½ cups wild rice

* 1 cup apple juice

* 2 tablespoons olive oil

* 2 cloves garlic, minced

* 1 cup finely chopped onions

* 1 ½ cups finely chopped celery

* 12 ounces sliced fresh mushrooms

* 1 cup chopped chicken, duck, or turkey, or ½ pound ground turkey

* 2 cups water or poultry stock

* ½ cup orange or cranberry juice

* ½ teaspoon poultry seasoning (optional)

* ½ teaspoon cinnamon

* ¼ teaspoon nutmeg

* ¼ teaspoon celery seed

* ⅛ teaspoon ginger

* ⅛ teaspoon cardamom

* ½ teaspoon Italian seasoning

* ¼ cup Worcestershire sauce

* 1 can cream of mushroom soup

* 4 tablespoons cornstarch

* ⅓ cup cold water

* ½ cup sour cream

Wild rice will triple in volume. Prepare rice in large pot according to package directions but with 1 cup less water than instructions call for. Halfway through the rice's cooking time add apple juice.