THE CHEF’S TABLE – Wild Rice & Vegetable Succotash

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RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS. 

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CHEF Brendan Conner
RESTAURANT Whisk Gourmet Food + Catering
FACTS Executive Chef Brendan of Whisk prepares “modern  American with a southern influence.” At age 36 he has already logged 20 years in the kitchen and favors and excels in South Carolina and excels in South Carolina “low-country” cuisine.

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Wild Rice & Vegetable Succotash

INGREDIENTS: 1/4 cup of:
corn kernels
chopped shallots
sliced green beans
sliced okra
julienne red pepper
1 tsp garlic
1 tbsp butter
1 cup wild rice (cooked)
salt
pepper
water or
preferably vegetable stock

PROCEDURE: In small sautee pan:
heat oil until shimmering
add 1/4 c cup chopped shallots; sautee
unti translucent
add 2 large quartered cremini
add 1/4 cup corn kernels
add sliced green beans, okra & red peppers
add add 1/3 cup cooked wild rice
sautee 1 minute
add pinch garlic and sautee.
add 1 TABLESPOON BUTTER
season with to taste with salt and pepper
add 2-3 oz water or stock and reduce
TASTE FOR SALT AND PEPPER

Serves 4 small portions. Serve with any white meat, fish or pork.

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