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January 2008 Issue
Tea
by J. Sinclair
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Wild Rice with Tea

  • 1/2 chopped tomato
  • 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.
  • Yields: 4 servings
  • Preparation Time: 1 hour
 

 

Red Tea Squares

  • 2 ¾ c. whole wheat flour
  • ½ tsp. salt
  • 3 tsp. baking powder
  • 1 ½ c. brown sugar
  • 1 c. chopped nuts
  • 1 ¼ c. chopped dates
  • 2 eggs
  • ½ c. cooking oil
  • 1 tsp. vanilla extract
  • ½ c. strongly brewed Rooibos Tea (AKA red tea)
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.

  • Yields: 16 servings
  • Preparation Time: 40 minutes
 

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