Title: Yorkshire Pudding with Wild Rice
Categories: Vegetable American Side dish
Yield: 10 Servings
| 2/3 | c | Uncooked wild rice |
| 2 | c | Water |
| 1 1/2 | c | All-purpose flour |
| 6 | tb | Butter or margarine OR- |
| 1 | ts | Salt |
| 3/4 | | Stick butter or margarine |
| 4 | lg | Eggs |
| 2 | c | Milk |
| 1 | | Beef bouillon cube |
| 1 | ts | Worcestershire sauce |
1. Place the rice, water, and half of the salt in a small saucepan and
bring to a boil over high heat. Reduce the heat to low, cover, and simmer
until the rice is tender, about 45 minutes. Drain off any remaining water.
Cool to room temperature. [The wild rice may be prepared ahead of time and
refrigerated overnight if desired.] 2. While the rice is cooking, beat the
eggs until frothy in a large mixing bowl with an electric mixer. Beat in
the milk, flour, and the remaining half of the salt. The batter will be
slightly lumpy. [The batter may be refrigerated overnight, if desired.] 3.
Preheat the oven to 450 F. Stir the rice into the batter. Place the butter
or margarine in a 9 x 13-inch glass casserole (for each basic recipe for
ten) and place the casserole in the oven until the butter is melted. Remove
from the oven and stir in the bouillon cube and the Worcestershire sauce
until dissolved. Return the casserole to the oven and leave until sizzling.
Pour the wild-rice batter into the casserole and bake in the center of the
oven for 20 to 25 minutes or until puffed and golden. 4. Cut into squares
and serve immediately.