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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

McRory's Wild Rice Pilaf Recipe

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This recipe for McRory's Wild Rice Pilaf is from Recipes From My Childhood, 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 1/2 c. chicken stock, 1/3 c. wild rice (rinsed), 2/3 c. brown/wild rice pilaf (with dried carrots and celery), Or 1 c. wild rice with sautéed carrots and celery (1 c. celery, 2 small carrots)

6 slices bacon
1 med. onion, chopped
1/4 pound mushrooms (diced)
1/2 tsp. thyme
1/4 tsp. marjoram
1/8 tsp. pepper
1 1/2 T. butter
Directions:
Directions:
Bring rice to boil in stock and simmer 35 minutes. Do not drain. Fry bacon until crisp, remove from pan. Pour off all but 3 T. of drippings. Add onions, celery, carrots,butter and saute 3-4 minutes. Add mushrooms and seasonings and saute 2 more minutes. Put rice, bacon, vegetables and stock in a baking dish and cover tightly with lid and bake at 350º for 1 1/2 to 2 hours, till rice is tender. Toasted almonds are fabulous with this dish. You can add 1/2 c. chopped, toasted almonds when you add the bacon.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Kelly and I have been trading recipes for years and it is always fun to try new recipes, so we try to have one in our back pocket when we visit.

This is a great make ahead dish and the leftovers are wonderful made into my Mad Hatters Mushroom Soup.

 

 

 

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