Wild herbed rice

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
Fresh Ground Black Pepper
¼ cup Pecans -- chopped
(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@...>

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