| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Rice |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 2 |
|
Scallions |
| 1 |
tb |
Margarine |
| 1 |
ts |
Salt |
| 2 |
c |
(or more) chicken broth |
| 1 |
pk |
(6-oz) frozen snow peas; thawed and drained |
| 1 |
cn |
(3-oz) sliced mushrooms; drained |
| 1 |
cn |
(4-oz) water chestnuts; drained and sliced |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Wash rice, changing the water several times. Cut the green scallion stems
diagonally into 2 inch lengths. Finely chop the white part of the
scallions. Melt margarine in a large saucepan. Add white scallion pieces
and saut.. Add rice, 1 teaspoon salt and 2 cups chicken broth. Bring to a
boil, stir and reduce heat. Cover and cook over low heat until rice is
tender and the liquid is absorbed, about 35 minutes. If necessary, add more
broth as rice cooks. Heat oil in a skillet. Add scallion stems, peas,
mushrooms and water chestnuts, and saut. lightly. Mix vegetables together
with the rice. Add salt and pepper. Keep warm in low oven. You may
substitute 1/2 cup white rice and 1/2 cup wild rice for the 1 cup of wild
rice. If using packaged wild rice, omit the herb seasonings. Yield: 6
servings.
IRENE VRATSINAS (MRS. GUS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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