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Ingredients
| wild rice: 1 cup |
| sweet cream butter: 4 oz |
| green onions - spring or scallion (chopped): 1/4 cup |
| green bell pepper (chopped): 1/2 cup |
| white mushrooms: 0.5 lb (sliced) |
| long grain rice: 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| curry powder: 1 1/2 Tbl |
| chicken stock: 1 1/2 cups |
Curried White & Wild Rice
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
100 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees.
- In a large saucepan, bring 3 quarts of water to a boil.
- Add wild rice and cook, uncovered, for 10 minutes.
- Drain well.
- In a large heavy dutch oven, melt butter over medium heat.
- Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
- Add parboiled wild rice and long grain rice and toss well to coat with butter.
- Add remaining ingredients and mix well.
- Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
- Allow to cool 5 minutes before serving.