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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Stir rices into boiling water & add salt. Simmer covered for 40 minutes.
Heat margarine in a large skillet & saute onions & celery till golden. Ad
apple & saute for 5 minutes. Stir in cooked rices with juice, scallions,
currants & spices. Season to taste with pepper. Saute mixture for 5
minutes, stirring. Just before serving, heat through, add more liquid if
necessary & stir in parsley & nuts.
Ingredients:
3 3/4 Cup(s) Chicken bouillon powder
2/3 Cup(s) Wild rice, rinsed
2/3 Cup(s) Brown rice, rinsed
1 Teaspoon(s) Seasoned salt
2 Tablespoon(s) Margarine
1 Cup(s) Chopped red onion
1/2 Cup(s) Finely diced celery
2 medium Tart apples, peeled & cored
1/3 Cup(s) Orange sections, or canned mandarin orange sections
2 Scallions, green parts only
1/4 Cup(s) Currants
1 Dash(s) Cinnamon, nutmeg
2 Tablespoon(s) Freshly minced parsley
1/2 Cup(s) Peeled & cubed butternut |
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