Yield: 8 servings
|1 cup||Wild rice|
|3 cups||;boiling water|
|¼ cup||Butter; or margarine|
|1 medium||Onion; chopped|
|2 cups||Mushrooms; sliced|
|1 teaspoon||Sweet basil|
|1 cup||Sharp cheddar cheese; grated|
|2 cups||Canned tomatoes|
|8 larges||Sweet green peppers|
Wash the rice in cold water, drain and add to boiling, salted water.
Parboil 5 min, then remove from heat and let soak about 1 hr. Drain.
Saute onion and mushrooms in butter about 5 min. Add cooked rice and all remaining ingredients, except the peppers.
Wash peppers, cut around and remove tops, and cut out seeds and core.
Spoon rice mixture into pepper cavities, packing in well. Then replace tops. Place in a deep casserole, add 2 tsp water and bake at 350 about 1 hr until peppers soft but not mushy. Serve hot. From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4
Posted by: Jim Weller
Submitted By JIM WELLER On 09-24-95