Creole Style Wild Rice

Rinse and drain the wild rice. Bring the water to a boil with salt, pour in the wild rice and bubble for five minutes. Then swell at low temperature with the lid closed for about forty minutes.

Remove the peel from the onions, finely dice them. Garlic just as free from the peel and chop finely. Rinse the apples, cut into quarters, remove the core, blossom and stem ends and cut into small slices. Clean the peppers, rinse, dry and cut into narrow strips. Rinse and drain the grapes and pluck the berries. Cut the drained peach halves into slices as well.

Skin the pork fish, if necessary, rub with kitchen paper, rub with pepper. Roast in hot clarified butter for fifteen minutes, then wrap in aluminum foil and keep warm.

Heat the butter in the drippings, sauté the onions and garlic until translucent. Add apples and peppers and sauté for about five minutes. Then add the grapes and peach slices and heat briefly.

Drain the wild rice and stir into the vegetables. Pull everything in about five min beside the kitchen stove. Remove the meat from the aluminum foil, season with salt and cut into thin slices. Arrange on the long-grain rice.

Tip: Instead of clarified butter, you can also use butter in most cases.

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