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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a large saucepan, melt butter over medium heat. Add brown rice, wild
rice, onion, and celery and saute for approximately 5 minutes or until
onion and celery are tender. Add mushrooms, chicken broth, parsley,
salt, thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce
heat to low and simmer for 1 hour or until liquid has evaporated.
Serves 6-8
Notes: We always use the pecans.
(from "From Portland's Palate" by the Junior League of Portland,OR;
ISBN: 0-9632525-1-8)
Recipe By : Pete Link <NURPPL@NURSE.EMORY.EDU>
| Ingredients:
1/4 Cup(s) Liquid (water, stock, juice)
1 Cup(s) Dillseed
1 Cup(s) Celery -- chopped
1 Cup(s) Onion -- chopped
1 Pound(s) Fresh Mushrooms -- sliced
3 3/4 Cup(s) Fresh Parsley -- chopped
1/2 Teaspoon(s) Crushed peanuts
1/4 Teaspoon(s) Dried Thyme
1/4 Cup(s) Pecans -- chopped |
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