From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Wash rice, changing the water several times. Cut the green scallion stems diagonally into 2 inch lengths. Finely chop the white part of the scallions. Melt margarine in a large saucepan. Add white scallion pieces and saute.
Add rice, 1 teaspoon 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. Heat oil in a skillet. Add scallion stems, peas, mushrooms and water chestnuts, and saute lightly. Mix vegetables together with the rice. Add salt and pepper. Keep warm in low oven.
NOTE: You may substitute 1/2 cup white rice and 1/2 cup wild rice. If using packaged wild rice, omit the herb seasonings.
SERVINGS: 6
- 1 cup wild rice
- 2 scallions
- 1 Tablespoon margarine
- 1 teaspoon salt
- 2 cups or more chicken broth
- 1 (6-ounce) package frozen snow peas, thawed and drained
- 1 (3-ounce) can sliced mushrooms, drained
- 1 (4-ounce) can water chestnuts, drained and sliced
- 2 Tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
TO PREPARE:
Wash rice, changing the water several times. Cut the green scallion stems diagonally into 2 inch lengths. Finely chop the white part of the scallions. Melt margarine in a large saucepan. Add white scallion pieces and saute.
Add rice, 1 teaspoon 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. Heat oil in a skillet. Add scallion stems, peas, mushrooms and water chestnuts, and saute lightly. Mix vegetables together with the rice. Add salt and pepper. Keep warm in low oven.
NOTE: You may substitute 1/2 cup white rice and 1/2 cup wild rice. If using packaged wild rice, omit the herb seasonings.
SERVINGS: 6
