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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buffet Wild Rice Recipe

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This recipe for Buffet Wild Rice is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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