Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.Meanwhile, slice mushrooms. Chop sha ...
Pre-heat oven to 375 degrees.Grease a 12-cup muffin tin.Mix all ingredients together.Fill muffin tins 3/4 full.Bake for 15-20 minutes.For cornbread: Follow directions above. Pour into a greased 8-in ...
In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.Stir in water.Cover and cook on low setti ...
Cut the corn into 1cm thick wheels.Heat the peanut oil until smoking in a wok.Stir-fry wheels of corn until they start to blacken in spots.Add the garlic and chilli and continue stir-frying for 1 mi ...
Sift the flour, cornmeal, sugar and salt into a large bowl.Make a well in the center and pour the buttermilk, buter and eggs inches.Stir just until combined.Fold in the corn.Pour into a lightly grea ...
Note: Handle dough minmally.Turn onto floured counter and roll into a log.Cut with a floured knife.Use salted water for cooking.Eat them with a little melted butter on them.Yum! ...
In a small bowl, mix together the yogurt, sweetener and vanilla. Stir in the barley. Add additional yogurt if you want a creamier consistency. Adjust sweetner to taste as well.Mix in the berries (or ...
SALAD: In bowl toss rice, salmon, cucumber and radishes together gently.DRESSING: In another bowl whisk vinegar, lemon juice, dill, oil, honey, salt and pepper together.Line bottom of serving platte ...
bring 2 c vegetable broth to a boil.add barley, cover, lower to simmer and cook 12 minutes until barley is tender.remove from heat, drain if necessary, cool completely.combine barley, peppers, cucum ...
SAUCE: mix all ingredients.Mix rice, ham and cheese and put in a buttered glass casserole. Pour sauce over it, being sure to cover the rice thoroughly.Bake it in a 350 F oven for about 10-15 minutes ...