| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Rice |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Brown Rice |
| 1 |
c |
Wild Rice |
| 1 |
c |
Onion — chopped |
| 1 |
c |
Celery — chopped |
| 1 |
lb |
Fresh Mushrooms — sliced |
| 3 3/4 |
c |
Chicken Broth |
| 1/4 |
c |
Fresh Parsley — chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried Thyme |
|
|
Fresh Ground Black Pepper |
| 1/4 |
c |
Pecans — chopped |
|
|
(optional) |
INSTRUCTIONS
In a large saucepan, melt butter over medium heat. Add brown rice, wild
rice, onion, and celery and saute for approximately 5 minutes or until
onion and celery are tender. Add mushrooms, chicken broth, parsley, salt,
thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce heat to
low and simmer for 1 hour or until liquid has evaporated.
Serves 6-8
Notes: We always use the pecans.
(from "From Portland's Palate" by the Junior League of Portland,OR; ISBN:
0-9632525-1-8)
Recipe By : Pete Link <NURPPL@NURSE.EMORY.EDU>
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