| 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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