small package of mixed wild mushrooms that include porcinis). To
iquid.
Meanwhile, for the wild rice stuffing, place the rice
ut before pureeing. * The original recipes suggested leaving it half-pureed
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
o a boil and cook wild rice for 30-45 minutes
enison in the wine, carrots, onion, bay leaf and juniper for
Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
alted water, cover and cook wild rice for 10 minutes.
he olive oil until the onion becomes transluscent.
Add the
igh heat. Add mushrooms and onion and saute until soft, about
Prepare wild rice mix according to package directions.
Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11\" x 7\" baking dish; top with almonds.
Bake, uncovered, at 350 degrees for 30 minutes.
an over medium heat. Add onion and cook until softened, about
ncooked wild rice, 2 cans of the broth, carrot, celery and onion
Put chicken, broth, wild rice, onion, and garlic in a slow cooker. Stir in mushrooms, tomatoes, salt oregano, basil and pepper. Cover and simmer for 4 hours on high or 6 hours on low.
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
lossy layer coating pan and wild mushrooms. Remove from heat and
ver high heat. Add creminis, onion, minced garlic, tomato paste, 3
nd blot dry. Spoon mushroom-onion mixture over crust. Sprinkle with
edium high heat. Add chopped onion and next four ingredients. Saute