| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice | 6 | Servings | ||
INGREDIENTS
| 1 | ts | Olive oil |
| 3/4 | c | White wine or broth |
| 1/2 | c | Minced onion |
| 1/2 | c | Minced celery |
| 3 | c | Cooked wild rice |
| 1 | c | Cubed whole-wheat bread |
| 1/2 | c | Currants or raisins |
| 1/2 | c | Minced fresh parsley |
| 2 | tb | Dried chives |
| 1/2 | ts | Dried sage |
| 1/2 | ts | Dried thyme |
INSTRUCTIONS
Heat oil and wine in large skillet over nedium-high heat until simmering. Add onion, stirring to coat with liquid. Saute 5 minutes, stirring frequently. Add celery and cook 3 minutes Remove from heat. Stir in cooked wild rice. bread cubes, currants, parsley, chives, sage and thyme. Heat through before serving. Makes 6 servings. WASHINGTON TIMES FOOD SECTION JANUARY 17, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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