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Thu 23 Desiree Neilson makes butternut squash lasagna
Fri 24 Fab Finds Flash Sale with Alexis Honce

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A Hearty Casserole That Will Get You Through This Last Stretch Of Winter

Classical musician turned food blogger Molly Yeh shares one of her recipes from her new cookbook, Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm.

Molly’s Wild Rice Hotdish With Ras El Hanout And Dates


  • ¾ Cup wild rice, rinsed and drained
  • 2 cups water
  • ¾ tsp kosher salt
  • 5 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 large carrots, cut into ½ -inch pieces
  • Black pepper, to taste
  • 4 tsp ras el hanout (see recipe below)
  • 1lb ground beef (85% lean)
  • ¼ cup flour
  • 1 can full-fat coconut milk
  • 1 1/3 cups beef or vegetable broth
  • 1/3 cup packed, pitted dates cut into ½ inch pieces
  • 1 sleeve saltine crackers
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tbsp lemon juice


  1. Pre-heat oven to 375 degrees F. Grease a 13 x 9 inch baking dish.
  2. In medium saucepan, combine wild rice, water, ¼ teaspoon of salt, and bring to a boil over high heat. Reduce heat to a simmer, cover, and cook for 30 minutes. Drain and set rice aside.
  3. In a large pot, heat 4 tablespoons of the olive oil over medium-high heat. Add the onion, carrots, a few turns of black pepper, and ¼ teaspoon of the salt and cook, stirring, until soft, about 10 minutes.
  4. Add the ras el hanout (recipe below) and cook for 2 more minutes and then add the beef and remaining ¼ teaspoon of salt. Cook, breaking up the meat with a spoon, until it is no longer pink.
  5. Add the flour and stir to combine.
  6. Add the coconut milk and cook, stirring, until thickened, and then add the broth and cook, stirring, until thickened. Add the dates. Reduce the heat to low and simmer for 10 minutes.
  7. Taste, and adjust seasonings as desired. Stir in the wild rice, and mix to combine. Pour the mixture into the greased baking dish.
  8. Place the saltines in a large zip-top bag, crush them up, then toss them with the remaining 1 tablespoon of olive oil. Spread the crackers over top of the dish.
  9. Bake uncovered for 35 minutes. Top with fresh parsley and lemon juice. Let cool slightly before serving.

Ras El Hanout


  • ½ tsp ground cardamom
  • 1 ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp paprika
  • ½ tsp ground nutmeg
  • ¼ tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ tsp ground coriander
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves


  1. Combine all ingredients in bowl. Mix well.


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Wednesday, February 8, 2017

Coming Up

Thu 23 Desiree Neilson makes butternut squash lasagna
Fri 24 Fab Finds Flash Sale with Alexis Honce