| 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.
A Message from our Provider:
“Jesus: Because with God only perfection will do”