From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Soak wild rice overnight according to package directions; drain.
2. Cook rice with bouillon until liquid is absorbed and rice has opened.
3. Saute vegetables in butter. Add cream.
4. Stir in rice.
5. Pour into a greased 9 x 13-inch baking dish.
6. Bake at 350 degrees for 20 minutes.
SERVINGS: 10 - 12
- 1-1/2 cups wild rice (or combine it with brown or long grain rice)
- 4 cans (10-1/2 ounces each) bouillon, undiluted
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 cup sliced mushrooms
- 1/4 cup butter, softened
- 1 cup heavy cream
- Salt
- Pepper
TO PREPARE:
1. Soak wild rice overnight according to package directions; drain.
2. Cook rice with bouillon until liquid is absorbed and rice has opened.
3. Saute vegetables in butter. Add cream.
4. Stir in rice.
5. Pour into a greased 9 x 13-inch baking dish.
6. Bake at 350 degrees for 20 minutes.
SERVINGS: 10 - 12
