| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Indian |
Rice |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Wild rice; rinsed in cold water |
| 2 1/2 |
c |
Water |
| 2 1/2 |
ts |
Salt |
| 4 |
sl |
Bacon cut into strips |
| 1 |
|
Onion; peeled and chopped |
| 4 |
|
Mushrooms; chopped |
| 1 |
c |
Finely grated carrots |
| 1/2 |
c |
Light cream |
| 1 |
|
Egg |
INSTRUCTIONS
Place the wild rice, water, and salt in a large saucepan, and bring to a
boil Boil vigorously for about 10 minutes. Turn off heat, cover, and let
rice stand for about 20 minutes or until all the water has been absorbed.
Brown the bacon, remove from drippings, and drain on paper towels. Saute
the onions and mushrooms in the bacon drippings until the onions are golden
and transparent. Mix the bacon, sauted onions and mushrooms, and grated
carrots into the wild rice. Beat the cream and egg until light, and fold
into the wild rice mixture. Bake, covered, in a buttered 1 1/2 quart
casserole in a moderately slow oven, 325 degrees F, for 30 minutes. Remove
cover, stir the mixture well with a fork, bake for 15 minutes at the same
temperature. Stir once again and bake, uncovered, for 15 minutes longer.
Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited by
David Hunt.
Date: 19 Jun 96 09:13:06 EDT
From: Linda <72752.746@CompuServe.COM>
MM-Recipes Digest V3 #172
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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