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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.
Stir mushrooms, celery and waterchestnuts into rice mixture. Return to
boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until
celery is just tender, stirring occasionally.
Serves 8 John Wilson, Lansing Mich.
Posted by Posted by Posted by Posted by Posted by Posted by Posted by
reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29],
Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
| Ingredients:
1/4 Cup(s) Wild Rice -- uncooked
1 1/4 Cup(s) Chicken bouillon powder
1/2 Cup(s) Onion -- chopped
1/4 Cup(s) Dillseed
1 1/2 Teaspoon(s) "Chicken" Bouillon --
1/2 Teaspoon(s) Dried Thyme
1/8 Teaspoon(s) Pepper
2 Cup(s) Fresh Mushrooms -- fresh
1/2 Cup(s) Waterchestnuts -- chopped |
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