| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | c | Wild rice; washed |
| 1/2 | c | Slivered almonds |
| 1/2 | lb | Canned mushrooms |
| 2 | tb | Chives or green onions |
| 3 | c | Chicken broth |
INSTRUCTIONS
Notes: By Gov. Arne H. Carlson, Minnesota Before the rice is cooked, it should be washed in cold water four or five times and any chaff or other seeds should be discarded. Put all ingredients except the broth in a heavy frypan. Cook, stirring constantly, until rice turns yellow. Place in a casserole and add broth. Cover tightly and bake at 325. for 1 hour. Serves 6. Luxurious wild rice was the staple food of the Indians of the northern lake country of Minnesota and Canada. One of the world.s rare flavors, it costs little to serve. An ounce of dry rice cooks up to a generous serving that lends an aristocratic touch to any meal. It is served often at the Minnesota Governor.s residence. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 11, 1998
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