RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2364
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| Recipe Name: |
Wild Rice Tamales with Sage Butter |
| Source: |
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Submitted by: |
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Last Modified: |
2008-12-29
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
10 |
| Cooking Time: |
75.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Cups corn, fresh, yellow
1 Small onion, red
1 Each salt and pepper
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Directions:
Two hours before you form the tamales, clean the husks under running water. Soak them in warm water for about 2 hours or until softened.
Puree the corn, onion, roasted garlic and 1 1/2 cups water in a food processor or blender. Transfer the mixture to a medium bowl and stir in the butter. Add the cornmeal, wild rice and honey, season with salt and pepper, and mix until there are no visible lumps; the mixture will be loose.
Remove the corn husks from the water and set aside the best 20 husks. Pat dry. Tear the remaining husks into 1-inch wide strips to be used for tying. Lay 2 husks flat on a work surface with the tapered ends facing left and right and the broad centers overlapping each other by about 3 inches. Place about 1/3 cup of the masa mixture in the center. Bring the long sides up over the masa, slightly overlapping, and pat down to close. Tie each end of the bundle with a strip of corn husk, pushing the filling toward the middle as you tie. The tamales can be assembled up to 4 hours ahead and refrigerated.
Bring a couple of inches of water to a boil in the bottom of the steamer. Arrange the tamales in a single layer on a steamer rack, cover tightly with aluminum foil, and steam for 45 to 75 minutes, until firm to the touch.
To serve, arrange 1 tamale on each of 8 serving plates. Using a paring knife, cut a slit lengthwise in the top of each tamale and push both ends of the tamale toward the middle to expose the masa. Top each serving with a heaping tablespoon of thyme butter. Do not eat the husks. |
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Mesa Grill Sage Butter
(Add to shopping list) :
1 Each salt and pepper
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Directions:
Combine the butter, sage and honey in a bowl. Season with salt and pepper and mix well. Scrape on to a sheet of plastic wrap, form into a log and wrap well. Refrigerate until solid, at least 2 hours and up to 24 hours. Remove from the refrigerator 10 minutes before using to soften slightly. |
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| Nutrition per Serving: |
| Calories: |
724 |
Total Carbs: |
59.2 |
Net Carbs: |
54.1 |
| Cholesterol: |
0.0 |
Fat: |
48.1 |
Protein: |
7.77 |
| Fiber: |
5.10 |
Sodium: |
28.85 |
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