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LOCATION: Recipes >> Rice >> Wild Rice Mushrooms 02

Print this Recipe    Wild Rice Mushrooms 02

Wild Rice and Mushrooms
Yield: 8 Servings

1 c pure wild rice
4 c water
1/2 ts salt
3 c sauteed mushrooms/onions
1 tb sherry or port or marsala
1 clove garlic minced
Salt and pepper to taste
1 ts Worcestershire sauce

Clean and slice about 2+ pounds of mushrooms. Slowly cook mushrooms
with 1 large onion finely chopped in butter or margarine or olive
oil until mushrooms and dark, soft and tender and liquids have been
absorbed. Use as desired or freeze for later use in soups, casseroles
etc. These mushrooms are called "Duxelles".

Bring rice, water and salt to a boil. cover and simmer low heat
about 1 hour or until rice is almost tender and most of water is
absorbed. Remove from heat and let stay covered 15 minutes or
until rice has burst open. Drain. Add the mushrooms, garlic, sherry,
salt and pepper, Worcestershire sauce to taste. may be frozen.
reheat covered in a microwave or 350 oven until hot.

Serves 6 to 8

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