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Wild Rice with Snow Peas Recipe

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This recipe for Wild Rice with Snow Peas, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Sunday, March 30, 2008


2 cups wild rice, washed thoroughly
4 scallions
2 tbsp butter
2 tsp salt
1 quart or more chicken broth
1/2 lb (1cup) snow peas, ends and strings off
8 large mushrooms, thinly sliced
2 4oz can water-chestnuts, drained and sliced
1/4 cup vegetable oil
1 tsp salt
1/2 tsp black pepper
1/2 cup toasted almonds, slivered

Cut green scallion stems diagonally into 2" lengths. Chop white part fine and saute in butter until tender. add the rice, salt and 2 cups of the chicken broth, bring to a boil, stir once and reduce the heat. Cover tightly and cook over low heat until the rice is tender, the liquid is absorbed. About 35 minutes, adding more broth if necessary.

Heat the oil in a large skillet. Add the scallion stems, peas, mushrooms, water-chestnuts and saute only until the mushrooms are tender. Transfer the cooked rice and vegetable mixture to a casserole. Add salt and pepper to taste and sprinkle with toasted almonds. Mix lightly and keep hot for serving in a very slow oven.




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