| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Soup |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked wild rice |
| 1 |
md |
Onion |
| 1/4 |
|
Green pepper; diced |
| 1 |
|
Rib celery; sliced |
| 1/2 |
c |
Fresh mushrooms; diced |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Flour |
| 2 1/2 |
c |
Chicken broth (canned or homemade) |
| 1 |
pt |
Half-and-half |
| 1/4 |
c |
White wine |
| 2 |
cn |
(6.5-oz) minced clams |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Partially cook wild rice about 20 minutes in boiling water (only 5 minutes
if presoaked). Meanwhile, saute onion (diced), green pepper, celery and
mushrooms in butter or margarine until tender. Blend in flour, stirring
until mixture is bubbly. Gradually stir in chicken broth. Heat to boiling,
stirring constantly. Boil and stir 1 minute.
Stir in half-and-half and wine. Simmer about 10 minutes. Stir in clams
with juice and wild rice, drained, if necessary. Season with salt and
pepper or hot sauce. Simmer about 20 minutes longer.
Makes 8 servings.
NEWSPAPER ARTICLE,
FROM CALIFORNIA WILD RICE
PROGRAM
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The real God: don’t settle for substitutes”