WILD RICE RING
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1 c. wild rice (or combination
of wild rice and brown
rice)
4 c. boiling water
1 pressed garlic clove
(optional)
1/4 c. (or less) butter or
margarine
1/2 tsp. poultry seasoning or
freshly grated nutmeg
1 c. sauteed onions and
mushrooms
1/4 c. sherry
Note: One cup of wild rice equals 3 to 3 1/2 cups of
cooked wild rice.
Cook rice in boiling water (and garlic) for 40 minutes
or until tender. Drain it and add butter, seasoning, onions,
mushrooms and sherry. Preheat oven to 350 degrees. Place rice in
lightly greased 7-inch ring mold set in a pan of hot water in
oven or put rice in a lightly greased casserole dish and cover.
Bake about 20 minutes. Loosen edges with a knife. Invert the
contents onto a platter and fill the center with one of the
following:
creamed mushrooms
chicken livers
sauteed onions
snow peas
water chestnuts
Or, simply serve as is. Makes 4 servings.
----------------------------------------------------------
1 c. wild rice (or combination
of wild rice and brown
rice)
4 c. boiling water
1 pressed garlic clove
(optional)
1/4 c. (or less) butter or
margarine
1/2 tsp. poultry seasoning or
freshly grated nutmeg
1 c. sauteed onions and
mushrooms
1/4 c. sherry
Note: One cup of wild rice equals 3 to 3 1/2 cups of
cooked wild rice.
Cook rice in boiling water (and garlic) for 40 minutes
or until tender. Drain it and add butter, seasoning, onions,
mushrooms and sherry. Preheat oven to 350 degrees. Place rice in
lightly greased 7-inch ring mold set in a pan of hot water in
oven or put rice in a lightly greased casserole dish and cover.
Bake about 20 minutes. Loosen edges with a knife. Invert the
contents onto a platter and fill the center with one of the
following:
creamed mushrooms
chicken livers
sauteed onions
snow peas
water chestnuts
Or, simply serve as is. Makes 4 servings.
