Wild Rice to be Much Remembered

Submitted by United Church of God on Thu, 2011-05-26 15:11
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Description

The title says it all...except that the flavors are intense in this recipe! Bon Appetit!

Summary

Yield
Servings
Source

Barbara Payne, Ft Worth TX

Prep time45 minutes

Ingredients

1⁄2Cupuncooked wild rice
5 1⁄2Cupboiling water
1⁄2Teaspoonsalt
1Tablespoonbutter
2Tablespoonminced onion
1Tablespoonminced green pepper
1⁄2Cansliced mushrooms (drained, 3-4 oz. )
1⁄2Cancream of mushroom soup (undiluted, 10 3/4 oz.)
1⁄2Cupheavy cream
1⁄8Teaspoondried marjoram
 Dashdried basil
 Dashdried tarragon
1⁄4Teaspooncurry powder
1⁄4Teaspoonsalt
1⁄8Teaspoonpepper

Instructions

Wash rice well in three or four changes of cold water. Then, to boiling water in saucepan, add 1/2 tsp. salt and stir in rice. Simmer, covered for 30 minutes, or until rice is tender and water is absorbed. While rice cooks, saute onion, green pepper, and drained canned mushrooms in 1-T. hot butter in another saucepan. Stir in cream of mushroom soup. cream, marjoram, basil, tarragon, curry, 1/4 tsp. salt, and 1/8 tsp. pepper. Heat about 10 minutes. Add cooked rice to this mixture and heat, stirring occasionally.

Notes

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