| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wild rice |
| 1/2 |
c |
Long grain rice |
| 1 |
c |
Onion; chopped |
| 1 |
c |
Celery; chopped |
| 3 |
tb |
Butter (margarine) |
| 1/4 |
c |
Soy sauce |
| 1 |
cn |
(4-oz) mushrooms; sliced |
| 2/3 |
c |
Water chestnuts; sliced |
| 1/2 |
c |
Almonds; slivered |
INSTRUCTIONS
Bring 2 1/4 cups water to a boil - add wild rice and simmer for 20
minutes, add white rice and simmer for 20 minutes more (If using Brown rice
simmer for
40 minutes together).
Saute onions and celery in butter.
Add soy sauce, water chestnuts, mushrooms, and liquid from mushrooms.
Top with browned almonds and bake at 350 F for 30 minutes.
WEISSC@EX1.WES.ARMY.MIL
(CHUCK WEISS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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