| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Casserole |
10 |
Servings |
INGREDIENTS
| 1 |
|
Box (4-serving) long grain and wild rice mix |
| 1 |
md |
Onion; chopped fine |
| 2 |
|
Bell peppers; chopped fne |
| 1 |
c |
Fresh parsley; chopped |
| 1 |
tb |
Butter |
| 1 |
c |
Mushrooms; sliced |
| 1/2 |
c |
Blanched; sliced almonds (opt) |
| 1 |
pt |
Oysters; cut in half, reserve liquid |
| 1 |
c |
Cooked converted rice |
|
|
Salt and pepper |
|
|
Tabasco |
INSTRUCTIONS
Cook wild rice according to package directions. SAute the bell pepper,
onions, parsley and mushrooms in the butter until onion is translucent and
peppers are tender. In a 1-quart casserole, combine the cook wild rice with
the sauteed mixture, almonds, oysters and their liquid, converted rice,
salt, pepper and Tabsco to taste. Bake in 300 degree F oven for 30 minutes.
Nutrional info: 192 cal; 8g pro, 32g carb, 4g fat (17%) Exchanges: .8 veg,
1.6 bread, .6 meat, .3 fat
Source: The Pirates Pantry Cookbook, Lake Charles, La. Junior League Miami
Herald, 3/7/96 formatted by Lisa Crawford, 6/22/96
Date: 23 Jun 96 00:25:26 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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