Wild Rice Jambalaya Recipe
Ingredients
| Wild rice | 1/2 Cup (16 tbs), washed | |
| Rice | 1/2 Cup (16 tbs) | |
| Celery | 2 Cup (16 tbs), chopped | |
| Mushrooms | 1 8 Ounce | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Ground pork | 1/4 Pound | |
| Ground veal | 1/2 Pound | |
| Shortening | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| 1 can mushroom soup | ||
Directions
Combine wild rice and 2 1 /4 cups boiling water; sim- mer, covered, for 20 minutes.
Add rice; bring to a boil.
Reduce heat; cover.
Cook for 20 minutes longer.
Saute celery, mushrooms, onions and meats in shortening.
Combine celery mixture and rice mix- ture; add soy sauce, soup and 3/4 cup water.
Place in greased 2-quart casserole.
Bake, covered, at 350 de- grees for 2 hours.
Add rice; bring to a boil.
Reduce heat; cover.
Cook for 20 minutes longer.
Saute celery, mushrooms, onions and meats in shortening.
Combine celery mixture and rice mix- ture; add soy sauce, soup and 3/4 cup water.
Place in greased 2-quart casserole.
Bake, covered, at 350 de- grees for 2 hours.
Chef
