Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Uncooked wild rice |
3 tablespoons | Margarine |
1 small | Onion; chopped |
½ cup | Chopped celery |
2½ cup | Chicken broth |
1 tablespoon | Parsley flakes |
½ teaspoon | Salt |
1 teaspoon | Bottled brown bouquet sauce |
¼ teaspoon | Sage |
¼ teaspoon | Basil |
1 can | Mushroom stems and pieces; drained |
½ cup | Uncooked regular rice |
From: becktech@...
Heat oven to 350 F. Wash and drain wild rice. Melt butter in skillet. Add onion, celery, and wild rice; cook until onion is tender. Pour into ungreased 2 quart casserole. Heat chicken to boiling; pour over wild rice mixture. Stir in parsley flakes, salt, brown bouquet sauce, sage, basil, and mushrooms. Cover tightly; bake 45 minutes.
Remove from oven. Stir in regular rice. Cover; bake 40 to 45 minutes longer or until all liquid is absorbed and rice is tender.
Posted to recipelu-digest by jeryder@... on Mar 21, 1998