| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Rice |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 1 |
c |
Wild rice |
| 1 |
c |
Converted rice |
| 1 |
|
Yellow onion; cut into 1/4-inch dice |
| 3 |
tb |
Butter or olive oil |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/2 |
ts |
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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