 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Another wonderful recipe from the Inn at Little Washington. Ingredients:
1/2 teaspoon salt |
1/4 cup wild rice |
2 tablespoons butter |
1 medium carrot, peeled and minced |
1 stalk celery, minced |
1/2 cup white mushroom, minced |
1/2 cup toasted pecans, coarsely chopped |
salt & freshly ground black pepper |
Directions:
1. In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
2. Add the 1/2 tsp salt and the wild rice.
3. Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
4. Drain and set aside.
5. In a 10 skillet, melt the butter over medium heat.
6. Add the carrot and saute for 1-2 minutes.
7. Add celery, mushrooms, and pecans.
8. Saute for just about 2 minutes more, stirring often.
9. Add the rice and saute until thoroughly combined.
10. Season with salt and pepper and serve.
11. Serves 4.
|
|