| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 1/2 |
c |
Wild rice |
| 3 1/4 |
c |
Nonfat chicken broth |
| 1 |
tb |
Olive oil |
| 3 |
|
Leeks; chopped |
| 1 1/2 |
c |
Sliced mushrooms |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In a large saucepan, combine the water and rice. Bring to a boil over high
heat. Cover, remove from the heat and let stand for 20 minutes. Drain well
and return to the pan. Add 3 cups of the broth. Bring to a boil over
medium-high heat. Stir, cover, reduce the heat and simmer for 25 minutes,
or until the rice is just tender and the liquid has been absorbed. While
the rice is cooking, warm the oil in a large nonstick skillet over medium
heat. Add the leeks and saute for 3 minutes. Add the mushrooms; saute for 3
minutes. Add the pepper and remaining 1/4 cup broth. Cover and simmer for 5
minutes. Set aside until the rice is ready. Add the rice to the pan and mix
well.
Source Prevention on line Formated for Mastercook by Carol
Floyd--c.floyd@arnprior.com
.
Recipe by: Prevention On Line
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 21, 1998
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