Sherried Rice

  The cookbook put out by the Des Moines Symphony Guild, FanFare, has some great recipes.

  Many of them are geared to serving at a dinner party but that doesn’t stop you from serving them to your family. After all, they are special also.
  We are all rice eaters and when I saw this recipe for Sherried Rice, I just had to fix it. What a great dish. No one will believe you started with a box mix of wild rice. The additions put it over the top.  
Since I was serving it at home for just us, I did not use a fancy dish but if you are going to use it for a party put it in an attractive bowl and garnish with some fresh parsley.

  We had it with lime dill chicken breasts. A great combination. I hope some of you will try it. The recipe calls for walnuts, but I always use pecans so that it what I used. Do keep in mind that it is quite rich so will go quite a ways.

Sherried Rice

6 ounce box of seasoned long grain, wild rice mix

Chicken broth

1 tablespoon lemon juice (Optional)

¼ cup finely chopped mushrooms

3 tablespoons butter

3 tablespoons dry sherry

2 tablespoons chopped parsley

½ cup coarsely chopped walnuts or pecans

  In a small saucepan, prepare rice mix according to package directions. Substituting chicken broth for water and omitting butter.Stir in lemon juice if using. Stir and bring to a boil. Lower heat, cover and simmer till liquid is absorbed and rice is tender about 25 minutes.

  While rice is cooking, saute mushrooms in butter. When mushrooms are tender add chopped nuts and saute a few minutes longer. Add chopped parsley and sherry and heat. When rice is done, stir mushroom mixture into the rice and put in serving bowl. Garnish with fresh parsley.

Yield: Serves 6