| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked wild rice |
| 3 |
tb |
Margarine |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
Chopped celery |
| 2 1/2 |
c |
Chicken broth |
| 1 |
tb |
Parsley flakes |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Bottled brown bouquet sauce |
| 1/4 |
ts |
Sage |
| 1/4 |
ts |
Basil |
| 1 |
cn |
Mushroom stems and pieces; drained |
| 1/2 |
c |
Uncooked regular rice |
INSTRUCTIONS
From: becktech@txdirect.net
Heat oven to 350 F. Wash and drain wild rice. Melt butter in skillet. Add
onion, celery, and wild rice; cook until onion is tender. Pour into
ungreased 2 quart casserole. Heat chicken to boiling; pour over wild rice
mixture. Stir in parsley flakes, salt, brown bouquet sauce, sage, basil,
and mushrooms. Cover tightly; bake 45 minutes.
Remove from oven. Stir in regular rice. Cover; bake 40 to 45 minutes longer
or until all liquid is absorbed and rice is tender.
Posted to recipelu-digest by jeryder@juno.com on Mar 21, 1998
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