Joan's wild rice & mushrooms
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pure wild rice |
| 4 | cups | Water |
| ½ | teaspoon | Salt |
| 3 | cups | Sauteed mushrooms/onions* |
| See note below | ||
| 1 | tablespoon | Sherry or port or marsala |
| 1 | Clove garlic minced | |
| Salt and pepper to taste | ||
| 1 | teaspoon | Worcestershire sauce |
Directions
Bring rice, water and salt to a boil. cover and simmer low heat about 1 hour or until rice is almost tender and most of water is absorbed.
Remove from heat and let stay covered 15 minutes or until rice has burst open. Drain. Add the mushrooms, garlic, sherry, salt and pepper, Worcestershire sauce to taste. may be frozen. reheat covered in a microwave or 350 oven until hot. Serves 6 to 8 Mushrooms: clean and slice about 2+ pounds of mushrooms. Slowly cook mushrooms with 1 large onion finely chopped in butter or margarine or olive oil until mushrooms and dark, soft and tender and liquids have been absorbed. Use as desired or freeze for later use in soups, casseroles etc. These mushrooms are called "Duxelles"
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