|
Betty's Wild Rice
with Mushrooms
- 4 Tbsp. Butter
- 2 Tbsp. finely diced Carrots
- 2 Tbsp. finely diced Celery
- 2 Tbsp. finely diced Onion
- 1 pkg. Uncle Ben's mixed Wild and White
Rice (slow cooking)
- 1 tsp. Salt
- 2 cups Chicken Broth (or 2 cups of water
and 2 bouillon cubes)
- 1/2# Mushrooms, coarsely chopped or 1
large jar Sliced Mushrooms
- 2 T. finely chopped Parsley
- 1/4 cup Pecans, finely chopped
In saucepan, melt 2 T. Butter. Add
Carrots, Celery and Onion, cover and cook 10-15 minutes, stirring
occasionally, until soft but not brown. Add Rice, Salt and
Broth and bring
to boil. Cover and reduce to low heat. Cook
undisturbed 25 to 30 minutes or until water is absorbed.
While rice is cooking, melt 2 T. Butter in skillet. Add
Mushrooms and Parsley. Cook, stirring, for 5 minutes (less
if using canned mushrooms). Add Pecans and cook 2-3 minutes.
Stir into rice with fork.
|
