| |
|
What You Need:
(To serve 4 to 6)
|
|
|
|
4 tablespoons butter
2 tablespoons finely diced scraped carrots
2 tablespoons finely diced celery
2 tablespoons finely chopped onion
1 cup wild rice
1 teaspoon salt
2 cups chicken stock, fresh or canned
½ pound mushrooms, coarsely chopped
2 tablespoons finely chopped fresh parsley
¼ cup finely chopped pecans
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy enameled or stainless-steel 2-quart saucepan, melt 2 tablespoons of the butter over moderate heat, and, when the foam subsides, add the carrots, celery and onions, cover and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft but not brown.
|
2. Stir in the cup of rice and the salt and cook for 2 to 3 minutes uncovered, stirring to coat the rice thoroughly with the butter. In a small saucepan bring the stock to a boil and pour it over the rice.
|
3. Bring to a boil again, cover tightly and reduce the heat to its lowest point. Cook undisturbed for 25 to 30 minutes, or until the rice is tender and has absorbed all the stock.
|
4. Meanwhile, over moderate heat melt the remaining 2 tablespoons of butter in an enameled or stainless-steel skillet. When the foam subsides, add the mushrooms and parsley; cook, stirring, for 5 minutes.
|
|
5. Add the pecans and cook for 2 to 3 minutes more. With a fork, stir the contents of the skillet into the finished rice. Taste for seasoning and serve.
|
|
|
|
|
