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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry. Ingredients:
1-1/2 cups uncooked wild rice, rinsed |
4 cups water |
1 teaspoon salt |
1/4 cup butter, cubed |
4 slices bacon, diced |
1 small onion, chopped |
1/2 cup celery, sliced |
1/2 cup sliced fresh mushrooms |
seasoned salt to taste |
1/4 teaspoon pepper |
1/2 cup salted cashews |
Directions:
1. Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
2. For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes. Yield: 6-8 servings.
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