| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 2 |
c |
Boiling water |
| 1 |
ts |
Salt |
| 3/4 |
c |
Onion; chopped |
| 1/2 |
c |
Butter |
| 1 |
c |
Heavy cream |
| 2 |
cn |
(10-oz) beef consomme; undiluted |
| 1 |
cn |
Water |
| 1 1/2 |
c |
Regular grain white rice |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Butter |
INSTRUCTIONS
Wash wild rice and add to 2 cups salted boiling water, cover, reduce heat
and cook until tender, stirring occasionally. (This may take as long as
1-1/2 hours; start checking after 1 hour.)
Saute onion in butter; stir in consomme and soup can of water. Bring to a
boil and add white rice and 1/2 teaspoon salt. Cook for 20 to 25 minutes
or until liquid is completely gone.
Drain wild rice, add 1 tablespoon butter. Mix wild rice and regular grain
rice and place in a casserole and heat in 350 degree oven for 20 minutes.
Serves 8.
ARKANSAS TODAY, CHANNEL 11, KTHV
12/19/1990
"COOKING WITH DON BINGHAM"
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.
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