This is a dish we had for supper tonight. It was prepared by my niece Dione and was superb. It is very rich and filling....these measures are not exact, so play with it.
* Exported from MasterCook *
Brown and Wild Rices Casserole
Recipe By
ione Hubred - Marilee's daughter - Billy's niece
Serving Size : 0 Preparation Time :0:00
Categories : A List Grains-Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown rice
1/2 cup wild rice
2 cups *carrots, celery, onion and button mushrooms
5 cups chicken broth (5-6 cups as needed)
10 3/4 ounce can Cream of chicken soup -- undiluted
*Chop equal amounts of the vegetables or more of one, less of another as desired.
Saute chopped vegetables in a small amount of butter until the onion is soft and the moisture is almost gone. Remove from skillet.
Saute the rice in a small amount of butter, stirring often, in a 2 quart saucepan. Saute until rice begins to pop.
Add the sauteed vegetables and any accumulated juices back into the saucepan with the rice. Add the chicken broth; bring to a boil; lower heat and simmer for approximately 50 minutes. Stir occasionally to insure rice is not sticking; add additional broth as needed.
Stir in Cream of Chicken soup; simmer 10-15 minutes.
Remove from heat and serve.
Yield:
"5 cups"
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* Exported from MasterCook *
Brown and Wild Rices Casserole
Recipe By
ione Hubred - Marilee's daughter - Billy's nieceServing Size : 0 Preparation Time :0:00
Categories : A List Grains-Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown rice
1/2 cup wild rice
2 cups *carrots, celery, onion and button mushrooms
5 cups chicken broth (5-6 cups as needed)
10 3/4 ounce can Cream of chicken soup -- undiluted
*Chop equal amounts of the vegetables or more of one, less of another as desired.
Saute chopped vegetables in a small amount of butter until the onion is soft and the moisture is almost gone. Remove from skillet.
Saute the rice in a small amount of butter, stirring often, in a 2 quart saucepan. Saute until rice begins to pop.
Add the sauteed vegetables and any accumulated juices back into the saucepan with the rice. Add the chicken broth; bring to a boil; lower heat and simmer for approximately 50 minutes. Stir occasionally to insure rice is not sticking; add additional broth as needed.
Stir in Cream of Chicken soup; simmer 10-15 minutes.
Remove from heat and serve.
Yield:
"5 cups"
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Don't wait too long to tell someone you love them.
Billy
Billy