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A great, easy
recipe, and so much better than a boxed rice...
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1
cup |
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wild
rice |
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2
chopped |
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green onions |
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1
Tbs |
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butter |
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1
tsp |
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salt |
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2
cups |
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chicken broth (or more) |
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6
oz. package |
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frozen snow peas, thawed and drained (or
use fresh) |
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1
can
1 cup |
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sliced water chestnuts, chopped
fresh sliced mushrooms |
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2
Tbs |
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vegetable oil |
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½
tsp |
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salt |
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¼
tsp |
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fresh ground pepper |
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1 |
Rinse rice
well and drain. |
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2 |
Cut the
green onion stems into 2" lengths. Finely chop
the white part of the green onions. |
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3 |
Melt butter
in large saucepan. Add white onion and sauté.
Add rice, 1 t. salt and 2 cups chicken broth.
Bring to a boil, stir and reduce heat. Cover and
cook over low heat until rice is tender and the
liquid is absorbed (about 35 minutes). If
necessary, add more broth as rice cooks. |
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4 |
Heat oil in
separate skillet. Add mushrooms and sauté for a
few minutes. Add green onion stems, peas and
water chestnuts and sauté lightly. |
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5 |
Add sauteéd
vegetables to the cooked rice. Add salt and
pepper. Keep warm in oven until ready to serve. |
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Servings: 6 |
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Cooking Tips |
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*If you are using
packaged wild rice, leave out the herb seasoning packet. |
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