|½ pounds||Fresh mushrooms|
|3 eaches||To 4 Tbsp. Olive Oil|
|1 pack||Long grain wild rice mix|
|1 each||Heat butter in large skillet & stir in mushrooms. Cook until|
|1 large||Clove Garlic|
|2 cups||Chicken Broth|
|12 eaches||Very small white onions|
|1 cup||Pimento stuffed green olives|
|1 cup||Dry white wine|
|½ cup||Toasted blanched almonds|
lightly browned, stirring occasionally. Remove from pan & set aside.
Pour oil into pan & heat. 2. Coat chicken with blend of flour, salt & pepper. Fry in hot oil until browned on all sides, remove & keep warm. 3. Mix rice & garlic with oil in pan & stir in 1 Cup of broth.
Turn contents of skillet into roasting dish. Put Onions, chicken, mushrooms, & olives & almonds into pan. Sprinkle oregano. 4. Bake covered 375 about 45 min. or until rice is tender. Shared By: Pat Stockett
Submitted By PAT STOCKETT On 05-05-95
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