| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Rice | 8 | Servings | |
INGREDIENTS
| 2 | t | Salt |
| 1 | c | Wild rice |
| 1 | c | Converted rice |
| 1 | Yellow onion, cut into | |
| 1/4-inch dice | ||
| 3 | T | Butter or olive oil |
| 1/2 | lb | Mushrooms, sliced |
| 1/2 | t | Fresh ground black pepper |
INSTRUCTIONS
SERVES 8-10 I have used this dish as a side dish, a main course, a stuffing for fowl, and a filler for stuffed vegetables such as tomatoes or green peppers. Wild rice takes longer to cook and requires more water because the grain triples, while regular rice only doubles. In a 3-quart heavy-lidded saucepan bring 6 cups of water to a boil. Add the salt and the wild rice. Cover and simmer over low heat for 30 minutes. Add the converted rice to the pot without stirring. Cover and continue cooking another 15 minutes. Do not remove the lid. Let the rice sit for 5 minutes after finishing the cooking. In the meantime, saut the onion in the butter or oil. When the onion becomes clear, add the mushrooms and saut for 5 or 6 minutes. When the rice is finished, stir in the mushrooms, onions, and black pepper. Correct the seasoning. Serve hot. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 585.5mg
Potassium: 191.9mg
Carbohydrates: 16.8g
Fiber: 1.7g
Sugar: 1.1g
Protein: 3.9g