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Title: Lemon Thyme Celery Ring
Categories: Herb Vegetable Side
Yield: 6 Servings
| 1 1/2 | c | Celery; finely chopped |
| 1 | Onion | |
| 1/2 | Green bell pepper | |
| 2 | tb | Parsley; minced |
| 1 1/2 | c | Milk |
| 1 | c | Wild rice; cooked |
| 3/4 | c | Ground hazelnuts |
| 1 | tb | Flour |
| 3 | Eggs; lightly beaten | |
| 3 | tb | Butter; melted |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Lemon thyme leaves |
| Sprigs of lemon thyme or | ||
| . celery leaves for | ||
| . garnish |
This molded salad combines wild rice, hazelnuts and lemon thyme.
DIRECTIONS:
Preheat the oven to 350øF. Squeeze the excess moisture from the celery in a towel.
In a food processor or blender, puree the onion, green pepper and parsley with a little of the milk.
In a large bowl, combine the celery, wild rice, ground hazelnuts, onion mixture and flour. Stir in the eggs, remaining milk, butter, salt, pepper and lemon thyme leaves.
Pour the mixture into a well-buttered 1 1/4-quart ring mold. Place the mold in a deep baking pan, pour enough hot water into the pan to measure 2-inches, and bake for 1 hour, or until the mold is set and a knife inserted in the center comes out clean. Remove the mold from the water, let stand for 15 minutes, and unmold on a heated serving plate. Garnish with sprigs of lemon thyme or celery leaves.
Makes about 6 to 8 servings.
Source: Barbara Fay, Fairbanks, Alaska ** The Herb Companion -- Jun/Jul 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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