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Title: Wild Herbed Rice
Categories: Appetizer Rice
Yield: 6 Servings
| 1/4 | c | Butter |
| 1 | c | Brown Rice |
| 1 | c | Wild Rice |
| 1 | c | Onion -- chopped |
| 1 | c | Celery -- chopped |
| 1 | lb | Fresh Mushrooms -- sliced |
| 3 3/4 | c | Chicken Broth |
| 1/4 | c | Fresh Parsley -- chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried Thyme |
| Fresh Ground Black Pepper | ||
| 1/4 | c | Pecans -- chopped |
| (optional) |
In a large saucepan, melt butter over medium heat. Add brown rice, wild rice, onion, and celery and saute for approximately 5 minutes or until onion and celery are tender. Add mushrooms, chicken broth, parsley, salt, thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce heat to low and simmer for 1 hour or until liquid has evaporated.
Serves 6-8
Notes: We always use the pecans.
(from "From Portland's Palate" by the Junior League of Portland,OR; ISBN: 0-9632525-1-8)