Joans Wild Rice & Mushrooms Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Pure wild rice,
4 cup: Water,
1/2 tsp: Salt,
3 cup: Sauteed mushrooms/onions*,
See note below,
1 tbsp: Sherry or port or marsala,
1 Clove: garlic minced,
Salt and pepper to taste,
1 tsp: Worcestershire sauce,
Directions:
Bring rice, water and salt to a boil. cover and simmer low heat about
1 hour or until rice is almost tender and most of water is absorbed.
Remove from heat and let stay covered 15 minutes or until rice has
burst open. Drain. Add the mushrooms, garlic, sherry, salt and
pepper, Worcestershire sauce to taste. may be frozen. reheat covered
in a microwave or 350 oven until hot. Serves 6 to 8
Mushrooms: clean and slice about 2+ pounds of mushrooms. Slowly cook
mushrooms with 1 large onion finely chopped in butter or margarine or
olive oil until mushrooms and dark, soft and tender and liquids have
been absorbed. Use as desired or freeze for later use in soups,
casseroles etc. These mushrooms are called "Duxelles"
http://www.eden.rutgers.edu/~davidg/
Source from luhu.jp
1 hour or until rice is almost tender and most of water is absorbed.
Remove from heat and let stay covered 15 minutes or until rice has
burst open. Drain. Add the mushrooms, garlic, sherry, salt and
pepper, Worcestershire sauce to taste. may be frozen. reheat covered
in a microwave or 350 oven until hot. Serves 6 to 8
Mushrooms: clean and slice about 2+ pounds of mushrooms. Slowly cook
mushrooms with 1 large onion finely chopped in butter or margarine or
olive oil until mushrooms and dark, soft and tender and liquids have
been absorbed. Use as desired or freeze for later use in soups,
casseroles etc. These mushrooms are called "Duxelles"
http://www.eden.rutgers.edu/~davidg/
Source from luhu.jp