"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Nutted Wild Rice Recipe

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This recipe for Nutted Wild Rice, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. golden raisins
1/2 dry sherry
1 c. wild rice
4 2/3 c. chicken stock, boiling
6 T. butter
1 c. brown rice
1 c. slivered almonds
1/2 c. chopped parsley
salt and fresh ground pepper to taste

Directions:
Directions:
Heat the raisins and sherry in a small saucepan to boiling. Reduce heat and simmer 5 minutes. Set aside.

Place wild rice and 2 cups boiling stock, 2 T. butter in top of a double boiler over simmering water. Cook covered for 1 hour.

Cook the brown rice with remaining 2 2/3 c. stock and 2T. butter. Heat to boiling. Reduce heat to low and cook until all the water4 is absorbed, about 50 minutes.

Saute the almonds in remaining butter until lightly toasted.

Combine wild rice, brown rice, raisins with sherry, almond and parsley in large mixing bowl. Season with salt and pepper.

Serve immediately.

 

 

 

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