| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Grains and, Soups & ste, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | c | Raw wild rice to yield 4 cups cooked |
| 3 | tb | Butter or margarine |
| 1 | md | Onion; chopped |
| 8 | oz | Mushrooms; sliced thickly |
| 1/2 | c | Flour |
| 21 | oz | Broth; vegetable |
| 1 1/2 | c | Cooked chicken or turkey; diced, optional |
| 2 | tb | Sherry; optional |
| 1 | c | Half and half; fatfree, if desired |
| 1 | ts | Worcestershire sauce |
| Hot pepper sauce; to taste | ||
| Salt and pepper; to taste |
INSTRUCTIONS
Wash and drain the rice. Put It In a saucepan with 5 cups of water, bring It to the boil, reduce the heat and simmer the rice, covered, about 45 minutes, until most of it has "popped." Drain well. Meanwhile, melt the butter in a large saucepan. Add the onions and saute them over low-medium heat, stirring occasionally, until they become translucent. Add the mushrooms and saute, stirring occasionally, until they yield their liquid and it's almost all cooked off. Add the flour, stir. it into the onions and mushrooms and cook, stirring. about 1 minute to heat the flour. Little by little at first, stir in the broth, making sure each addition of liquid is absorbed before more is added. Add the can of water, the rice, the chicken and sherry, if desired, and heat through. Add the half-and-half, Worcestershire sauce, hot pepper sauce, salt and pepper and heat through. Serves 8 or more. Recipe by: Star Tribune, Taste section, 1998 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 12, 1998
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