Company Wild Rice Recipe
Ingredients
| Salt | 3/4 Teaspoon | |
| Onion | 2 Tablespoon, chopped | |
| Green pepper | 1 Tablespoon, chopped | |
| Sliced mushrooms | 1 4 Ounce | |
| Butter | 1 Tablespoon | |
| 1/2 c. heavy cream mushroom soup | ||
| Dried marjoram | 1/8 Teaspoon | |
| Dash of basil | ||
| Dash of tarragon | ||
| Curry powder | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Wash rice 3 times in cold water.
Add 1/2 teaspoon salt to 1 1/2 cups boiling water; stir in rice.
Cover; simmer for 30 minutes or until rice is tender and water absorbed.
Saute onion, green pepper, drained mushrooms and butter in saucepan for 5 minutes.
Stir in cream, soup, remaining salt and all remaining ingredients; simmer for 10 minutes.
Add rice; heat until hot, stirring occasionally.
Place in buttered casserole.
Bake in 350-degree oven until brown.
Add 1/2 teaspoon salt to 1 1/2 cups boiling water; stir in rice.
Cover; simmer for 30 minutes or until rice is tender and water absorbed.
Saute onion, green pepper, drained mushrooms and butter in saucepan for 5 minutes.
Stir in cream, soup, remaining salt and all remaining ingredients; simmer for 10 minutes.
Add rice; heat until hot, stirring occasionally.
Place in buttered casserole.
Bake in 350-degree oven until brown.
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