Mock wild rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1½ | cup | Rice; uncooked |
| ¼ | cup | Onion; chopped |
| ½ | pounds | Mushrooms, fresh or canned |
| 1 | cup | Celery; diced |
| ¼ | cup | Celery leaves; chopped |
| 1½ | teaspoon | Salt |
| 1 | can | (8 oz) water chestnuts sliced |
| ⅓ | cup | Pecans; chopped |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Sage |
| ⅛ | teaspoon | Thyme |
| ⅛ | teaspoon | Marjoram |
| 3 | cups | Boiling liquid, water or stock |
Directions
Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Melt butter in a large skillet (not iron) with a tight fitting lid.
Saute all ingredients except liquid and herbs, stirring constantly until onion is tender and rice looks milky. In saucepan boil liquid.
Add boiling liquid and herbs. Stir to mix well and allow to come to a simmer. Transfer to a covered casserole dish and place in pre-heated oven at 350 F for 20 mins. Do not peek. At the end of 20 mins, check to see if all liquid has been absorbed. If not, cook a little longer.
Stir to mix well.
YIELD: 6 servings.
Originally submitted to book by Mrs. J. Milton Coxwell, Jr. (Kathi) of Monroeville, Alabama.
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