| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | c | Uncooked wild rice |
| 2 1/2 | c | Water |
| 1/2 | c | Canned beef consomme, undiluted |
| 1 | tb | Margarine |
| 2 | c | Sliced fresh mushrooms |
| 3/4 | c | Chopped celery |
| 3/4 | c | Chopped onion |
| 1/4 | c | Dry sherry |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Rinse wild rice in 3 changes of hot water, and drain. Combine rice, 2-1/2 cups water, and consomme in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until rice is tender; set aside. Melt margarine in a nonstick skillet over medium heat. Add the mushrooms,celery, and onion; saute 10 minutes or until tender, stirring frequently. Add mushroom mixture, sherry, and pepper to rice mixture; stir well. Cook over medium heat, uncovered, 5 minutes or until liquid evaporates, stirring frequently. Yield: 4 servings (serving size: 1 cup). Per serving: 213 Calories; 3g Fat (15% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 143mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 73 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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