1/4 c Wild Rice — uncooked
1 1/4 c Water
1/2 c Onion — chopped
1/4 c Brown Rice
1 1/2 t “Chicken” Bouillon —
Vegetarian, 1/2 t Dried Thyme
1/8 t Pepper
2 c Fresh Mushrooms — fresh
Sliced 1/2 c Chopped Celery
1/2 c Waterchestnuts — chopped
Granules, instant Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until celery is just tender, stirring occasionally. Serves 8 John Wilson, Lansing Mich. Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.