| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rice |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Skinless breakfast sausage |
| 1 |
md |
Green bell pepper; cored; seeded and finely chopped |
| 1 |
md |
Onion; finely chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Tarragon |
| 1 |
lb |
Wild rice; cooked and drained (about 5 cups) |
INSTRUCTIONS
From: Wayne Pridgen <pridgen@pond.com>
Date: Thu, 16 May 1996 20:41:44 -465800
Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
Crumble the sausage into a large heavy skillet. Cook over medium heat
until the sausage renders it's fat and beginsto brown. Add the green
peppers and onions and continue cooking until they are tender and the
sausage is brown and no trace of pink remains, about 10 minutes. Season
with the salt, pepper, and tarragon. Toss well with the wild rice. Let the
stuffing stand a few minutes and adjust the seasonings.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #88
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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