| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Gma3 | 1 | servings |
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 1 | Onion; large, finely | |
| ; chopped | ||
| 1 | lb | Cepes; cleaned and diced |
| ; (see note) | ||
| 12 | Fresh chestnuts; roasted, shelled, | |
| ; and chopped | ||
| 1 | c | Sun-dried cherries |
| 1/2 | c | Trefethen Cabernet Sauvignon |
| 2 | c | Cooked wild rice; hot |
| 2 | c | Cooked white rice; hot |
INSTRUCTIONS
Heat large saute' pan over high heat for 30 seconds. Melt butter, then add chopped onion. Cook until translucent, then add cepes. Cook 5 minutes, blend in sun-dried cherries and Cabernet. Cook, stirring, 3 minutes. Mix in chestnuts and season with salt and pepper. Just before serving, add both wild and white cooked rice to pan, stir quickly to combine, and serve. Makes 8 to 10 servings. (Note: Other wild mushrooms or brown mushrooms may be substituted for cepes.) Janet Trefethen, 1992, holiday feast prepared for Julia Child Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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