Savory Rice Blend
Category: Sides
Difficulty: Medium
Time: 80 minutes
Yield: TODO
A delightful rice combination
Ingredients
- 1/4 cup uncooked wild rice
- 1 medium stalk celery, chopped (about 1/2 cup)
- 1 small onion, chopped (about 1/4 cup)
- 3 Tablespoons margarine or butter
- 2 1/2 cups chicken broth
- 1 Tablespoon dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon bottled brown bouquet sauce
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried basil leaves
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 cup dairy sour cream (optional)
Instructions
- Heat oven to 350°.
- Cook and stir wild rice, celery, and onion in margarine until onion is tender. Pour into ungreased 1 1/2 quart casserole.
- Heat broth to boiling; pour over wild rice mixture.
- Stir in parsley, salt, bouquet sauce, sage, basil, and mushrooms. Cover and bake for 45 minutes.
- Stir in regular rice. Cover and bake until all liquid is absorbed and rice is tender, 40 to 45 minutes longer.
- Stir in sour cream. (I omitted sour cream)