| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Uncooked wild rice |
|
|
Water; optional |
| 2 3/4 |
c |
Chicken broth |
| 3/4 |
c |
Dry white wine or water |
| 1/2 |
c |
Uncooked long-grain rice |
| 1 |
c |
Chopped shallots |
| 1 |
c |
Chopped celery |
| 2 |
tb |
Finely chopped fresh ginger |
| 2 |
tb |
Butter or margarine |
| 3 |
c |
Seedless grapes; halved |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Minced parsley |
| 3 |
tb |
Toasted almonds |
INSTRUCTIONS
If you prefer wild rice that is not as chewy, soak wild rice in water to
cover 2 hours or longer. Drain well. Bring broth and wine to boil; add
long-grain and wild rice. Return to a boil, reduce heat, cover and simmer
35 to 45 minutes. Preheat oven to 350 degrees. Saute shallots, celery and
ginger in butter until crisp-tender. Add cooked rice and grapes; mix well.
Season with salt and pepper. Place mixture in buttered 2 1/2-quart covered
baking dish. Bake, covered, for 25 to 30 minutes or until thoroughly
heated. Garnish with parsley and almonds. Yield: 8 to 10 servings.
Quick tip: If you are in a hurry, prepare 2 (10-ounce) packages quick white
and wild-rice mix according to package directions; substitute for broth,
wine, long-grain and wild rice.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Recipe from the
California Table Grape Commission
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God: the most lovable person in the universe”