vrijdag 22 november 2013

Wild Rice & Mushroom Stuffing (Kopie)

Makes 4 cups.

•1-2 Tbsp butter or margarine
•1 lb mushrooms, chopped
•8 oz (1 ½ cups) wild rice
•3 cups water
•1 chicken-flavored bouillon cube or envelope
•1 tsp salt

Melt butter or margarine in saucepan over medium heat. Add mushrooms and cook until tender, stirring occasionally. Rinse rice and drain, then add to mushrooms, along with water, bouillon, and salt. Heat on high until boiling, reduce heat to low, cover, and simmer 45 to 50 minutes until rice is tender and liquid absorbed.

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