Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 1 cup | Brown Rice |
| 1 cup | Wild Rice |
| 1 cup | Onion -- chopped |
| 1 cup | Celery -- chopped |
| 1 pounds | Fresh Mushrooms -- sliced |
| 3¾ cup | Chicken Broth |
| ¼ cup | Fresh Parsley -- chopped |
| ½ teaspoon | Salt |
| ¼ teaspoon | Dried Thyme |
| \N \N | Fresh Ground Black Pepper |
| ¼ cup | Pecans -- chopped |
| \N \N | (optional) |
In a large saucepan, melt butter over medium heat. Add brown rice, wild rice, onion, and celery and saute for approximately 5 minutes or until onion and celery are tender. Add mushrooms, chicken broth, parsley, salt, thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce heat to low and simmer for 1 hour or until liquid has evaporated.
Serves 6-8
Notes: We always use the pecans.
(from "From Portland's Palate" by the Junior League of Portland,OR; ISBN: 0-9632525-1-8)
Recipe By : Pete Link <NURPPL@...>