| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter |
| 1/2 |
lb |
Fresh mushrooms; sliced thin |
| 1 |
|
Clove garlic; finely minced |
| 1 |
tb |
Minced green bell pepper |
| 1/2 |
c |
Slivered almonds |
| 1 |
c |
Uncooked wild rice |
| 3 |
c |
Chicken broth |
| 1 |
ts |
Salt |
|
|
Fresh ground black pepper to taste |
INSTRUCTIONS
Preheat oven to 350. Melt butter in a large saucepan. Add mushrooms,
garlic, bell pepper, almonds & rice; cook, stirring, until mushrooms are
soft. Pour mixture into a large, shallow baking dish; stir in broth, salt &
pepper. Cover & bake about 1-1/2 hours or until rice is tender. Makes 6
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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