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From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 1-1/2 cups wild rice (or combine it with brown or long grain rice)
  • 4 cans (10-1/2 ounces each) bouillon, undiluted
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup sliced mushrooms
  • 1/4 cup butter, softened
  • 1 cup heavy cream
  • Salt
  • Pepper

TO PREPARE:

1.  Soak wild rice overnight according to package directions; drain.
2.  Cook rice with bouillon until liquid is absorbed and rice has opened.
3.  Saute vegetables in butter.  Add cream.
4.  Stir in rice.
5.  Pour into a greased 9 x 13-inch baking dish.
6.  Bake at 350 degrees for 20 minutes.

SERVINGS:  10 - 12

 
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