"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Wild Rice Recipe

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

Contributor:  
Contributor:  
Karen Mahan
Added: Monday, January 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14 1/2 oz. each) chicken broth
1 1/2 c. water
2/3 c. uncooked wild rice
1/2 tsp. salt
1/2 tsp. dried thyme
4 med. carrots, sliced
2 celery ribs, chopped
1 med. onion, chopped
2 T. vegetable oil
1/2 lb. fresh mushrooms, sliced
1 1/2 c. uncooked long grain rice
1/4 c. minced fresh parsley

Directions:
Directions:
In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in another saucepan, saute carrots, celery and onion in oil until almost tender. Add the mushrooms; saute 5 minutes longer. Add vegetables and long grain rice to wild rice. Cover and cook for 30 to 35 minutes or until rice is tender. Stir in parsley.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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