MICROWAVE TEAL & RICE
4 ea teal, cleaned, skinned,
Tony Chachere’s Creole Seasonings
½ cup white wine
¼ cup wine vinegar
¼ cup balsamic vinegar
1 Tbls brown sugar
1 ea bay leaf
1 cup Minute Rice
2 cups water
1 ea purple onion, sliced thin
1 cup carrots, sliced thin
1 cup yellow squash, peeled, sliced
½ cup celery, sliced thin
1 clove garlic, minced
2 Tbls Canola oil
On a cutting board place cleaned and skinned teal. Slice teal into ¼-inch strips and pieces. Sprinkle with dry seasoning. In a resealable zip loc bag place teal meat. In a bowl combine and mix wine, vinegar, sugar, bay leaf, pepper and cloves. Seal; refrigerate overnight in the refrigerator or a minimum of 6 hours. In a 2-quart casserole pour in water. Cover and microwave on high 4 minutes. Add rice, re-cover; microwave on high 3 minutes. Fluff with a fork and set aside. In a 10-inch glass pie plate combine onion, carrots, squash celery, garlic and oil. Microwave on high 5 minutes or until tender. Stir after 2-1/2 minutes. Add meat and marinade. Microwave on high 5 minutes or until meat is medium rear. Stir after 2-1/2 minutes. Reheat rice if necessary to hot. In a serving bowl spoon in hot rice, top with meat and vegetables plus liquid with Spicy Carrot Salad and Jalapeno Corn Bread. Yield: serves 4