| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Vegetarian |
Digest, Oct. |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Wild Rice — uncooked |
| 1 1/4 |
c |
Water |
| 1/2 |
c |
Onion — chopped |
| 1/4 |
c |
Brown Rice |
| 1 1/2 |
ts |
"Chicken" Bouillon — |
|
|
Vegetarian, |
| 1/2 |
ts |
Dried Thyme |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Fresh Mushrooms — fresh |
|
|
Sliced |
| 1/2 |
c |
Chopped Celery |
| 1/2 |
c |
Waterchestnuts — chopped |
|
|
Granules, instant |
INSTRUCTIONS
Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.
Stir mushrooms, celery and waterchestnuts into rice mixture. Return to
boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until
celery is just tender, stirring occasionally.
Serves 8 John Wilson, Lansing Mich.
Posted by Posted by Posted by Posted by Posted by Posted by Posted by
reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29],
Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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