| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | c | Uncooked wild rice* |
| 1/4 | c | Margarine or butter |
| 1/2 | c | Slivered almonds |
| 2 | tb | Chives or green onions |
| 1 | cn | (8 oz.) mushrooms, drained |
| 3 | c | Chicken broth** |
INSTRUCTIONS
Wash and drain rice. Melt butter in a large skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes. Heat oven to 325. Pour rice mixture into ungreased 1/1-2 quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake about 1-1/2 hours or until all liquid is absorbed and rice is tender and fluffy. 6-8 servings. *I find wild rice to be strong so I use 1 part wild rice, 3 parts long grain white rice. ** Chicken broth can be made by dissolving 3 chicken boullion cubes in 3 cups boiling water, or use canned chicken broth. Posted to EAT-L Digest 03 Sep 96 From: Pam and KerryAnn Cobb <priss@AMARANTH.COM> Date: Wed, 4 Sep 1996 06:04:45 -0500
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