1 tsp. each: chopped red, yellow and green bell peppers
1 tsp. chopped onion
1 T. butter
2 c. wild rice
1 tsp. black tea leaves
1 tsp. thyme
1 bay leaf
4 c. chicken stock
Sweat the tomato, peppers and onion in butter until tender. Add the wild rice, tea leaves, spices and chicken stock to cover. Bake the mixture in a covered casserole dish in a 350-degree oven for 45 minutes. Remove the bay leaf, fluff and serve.
Preheat the oven to 400 F.
Mix the dry ingredients and sugar.
Add the chopped nuts and dates.
Beat the eggs, cooking oil, vanilla extract, and Rooibos Tea and mix well.
Turn the mixture into a greased square baking tin.
Bake the squares on the center rack for 30 minutes.
Cool and cut into squares.