CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
1 |
Servings |
INGREDIENTS
1 |
c |
Uncooked wild rice* |
1/4 |
c |
Margarine or butter |
1/2 |
c |
Slivered almonds |
2 |
tb |
Chives or green onions |
1 |
cn |
(8 oz.) mushrooms, drained |
3 |
c |
Chicken broth** |
INSTRUCTIONS
Wash and drain rice. Melt butter in a large skillet. Add rice, almonds,
chives and mushrooms. Cook and stir until almonds are golden brown, about
20 minutes.
Heat oven to 325. Pour rice mixture into ungreased 1/1-2 quart casserole.
Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake
about 1-1/2 hours or until all liquid is absorbed and rice is tender and
fluffy. 6-8 servings.
*I find wild rice to be strong so I use 1 part wild rice, 3 parts long
grain white rice.
** Chicken broth can be made by dissolving 3 chicken boullion cubes in 3
cups boiling water, or use canned chicken broth.
Posted to EAT-L Digest 03 Sep 96
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Wed, 4 Sep 1996 06:04:45 -0500
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”