Wild Rice and Mushrooms

This has to be one of my husband’s favorites - he would rather eat this rice dish than the baked salmon or vegetables I served with it today – although he likes both of those too.   I have made this recipe from my 1968 plaid Better Homes and Gardens since the Sixties’ - our aunt in Minnesota used to give us wild rice for a much appreciated Christmas present.   
This recipe is perfect for entertaining – it cooks without much attention while you prepare the rest of the meal, and it holds well on the buffet table.  This dish also freezes successfully and I reheat it in the microwave.                 
                         Wild Rice and Mushrooms
  3      ounces canned mushrooms -- sliced
  10    fluid ounces consommé -- or beef broth
  2      medium onion -- finely chopped
     ½  cup wild rice
  1      cup long-grain rice
  2      tablespoons butter
  2      tablespoons parsley -- snipped

Drain mushrooms, reserve liquid.  Mix beef broth, mushroom liquid, and enough water to make 2 cups.
Add onions and bring to a boil.  Add rinsed wild rice; reduce heat; cover and simmer 20 minutes.
Add long-grain white rice; return to boil; reduce heat; cover and simmer 20 minutes longer.
Add mushrooms and butter; heat briefly; add parsley.
6-8 Servings
2011 Cost: $4.30 or 72¢ per serving
  "Better Homes & Gardens”
Per Serving: 218 Calories; 4g Fat (17.7% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 176mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

1 comment:

  1. Oh, man...
    I just had lunch, Sue, and this recipe has made me hungry again!

    I'd probably use fresh 'shrooms in lieu of the canned ones--either way, fresh or canned, the recipe sounds delicious; perfect for sunday diner with roasted chicken!

    Thank you for all the wonderful recipes I've discovered since I discovered your blog...keep up the great work!

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