Wild rice mingle
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice |
| 2 | cups | Boiling water |
| 1 | teaspoon | Salt |
| ¾ | cup | Onion; chopped |
| ½ | cup | Butter |
| 1 | cup | Heavy cream |
| 2 | cans | (10-oz) beef consomme; undiluted |
| 1 | can | Water |
| 1½ | cup | Regular grain white rice |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Butter |
Directions
Wash wild rice and add to 2 cups salted boiling water, cover, reduce heat and cook until tender, stirring occasionally. (This may take as long as 1-½ hours; start checking after 1 hour.) Saute onion in butter; stir in consomme and soup can of water. Bring to a boil and add white rice and ½ teaspoon salt. Cook for 20 to 25 minutes or until liquid is completely gone.
Drain wild rice, add 1 tablespoon butter. Mix wild rice and regular grain rice and place in a casserole and heat in 350 degree oven for 20 minutes.
Serves 8.
ARKANSAS TODAY, CHANNEL 11, KTHV 12/19/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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