"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buffet Wild Rice Recipe

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This recipe for Buffet Wild Rice, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Rollinson
Added: Friday, June 12, 2009


2 14 oz. cans chicken broth
3/4 cup uncooked wild rice, rinsed and drained
1/3 cup regular barley
1 cup fresh snow pea pods, cut into thirds
1 cup golden raisins
6 green onions, sliced
2 tsp finely shredded orange peel
1/2 cup orange juice
1/4 cup snipped fresh mint
2 tbl olive oil
1/2 tsp curry powder

Bring broth to a boil and cook rice and barley, covered, about 40 min. or until tender. Drain liquid. Stir in pea pods, raisins, onions, orange peel, orange juice, mint, olive oil and curry powder. Cook and stir over medium heat until heated through.
Serve warm or at room temperature. Serves 6-8




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