Gingered Long Grain and Wild Rice |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Although I just recently added this recipe to my collection, it's already a favorite. Ingredients:
2 slices bread, cut into 1/2-inch cubes |
2 packages (6 ounces each) long grain and wild rice mix |
4 celery ribs, chopped |
1 medium onion, chopped |
1 tablespoon minced fresh gingerroot |
6 tablespoons butter |
1/4 cup chicken broth |
1 can (8 ounces) water chestnuts, drained and chopped |
Directions:
1. Place bread cubes on a baking sheet. Bake at 250° for 35 minutes or until toasted. Meanwhile, prepare rice according to package directions. In a large skillet, saute the celery, onion and ginger in butter until tender. Add to the rice.
2. Stir in broth, water chestnuts and bread cubes. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 10-12 servings.
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