| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Rice | 8 | Servings | |
INGREDIENTS
| 1 | c | Wild rice |
| 2 | c | Boiling water |
| 1 | ts | Salt |
| 3/4 | c | Onion; chopped |
| 1/2 | c | Butter |
| 1 | c | Heavy cream |
| 2 | cn | (10-oz) beef consomme; undiluted |
| 1 | cn | Water |
| 1 1/2 | c | Regular grain white rice |
| 1/2 | ts | Salt |
| 1 | tb | Butter |
INSTRUCTIONS
Wash wild rice and add to 2 cups salted boiling water, cover, reduce heat and cook until tender, stirring occasionally. (This may take as long as 1-1/2 hours; start checking after 1 hour.) Saute onion in butter; stir in consomme and soup can of water. Bring to a boil and add white rice and 1/2 teaspoon salt. Cook for 20 to 25 minutes or until liquid is completely gone. Drain wild rice, add 1 tablespoon butter. Mix wild rice and regular grain rice and place in a casserole and heat in 350 degree oven for 20 minutes. Serves 8. ARKANSAS TODAY, CHANNEL 11, KTHV 12/19/1990 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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