1 1/2 cups wild rice
1 cup chopped celery
1 cup chopped onion
1/2 cup green pepper
1/2 cup butter
1 1/2 cups thickly sliced mushrooms
2 to 3 cans (10 3/4 oz. each) chicken broth
3 tablespoons snipped parsley
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon thyme leaves, crumbled
1 egg, slightly beaten
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1. Wash and drain wild rice. Cook and stir celery and onions in butter in
large saucepan until tender, about 5 minutes. Stir in mushrooms and green
pepper; cook and stir 3 minutes. Stir in rice.
2. Add 2 cans chicken broth and remaining ingredients, except egg. Heat to
boiling; reduce heat and cover. Simmer, stirring occasionally, until rice
is tender and liquid is absorbed, 1 hour to 1 hour and 15 minutes. (Add
more chicken broth or water to rice if necessary to keep moist).
3. Remove from heat. Let stand covered about 20 minutes. Stir in egg.
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