Baked Wild Rice
Ingredients
- 1 cup raw wild rice
- 10 1/2 ounce consommé
- 3 ounce sliced broiled mushrooms
- 1 tablespoon butter, or margarine
Directions
- Wash rice thoroughly in 3 or 4 changes of water.
- Place in greased 1 1/2 -quart casserole; add undiluted consomme and liquid from mushrooms.
- Let stand 3 hours.
- Set oven for moderate 350f.
- Cover casserole; bake 45 minutes, adding a little water if rice becomes too dry.
- Heat mushrooms in butter or margarine.
- Remove rice from oven, lower heat to 300f.
- Stir mushrooms and butter into rice.
- Return to oven; bake uncovered until all liquid is absorbed.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Grain
Ingredients: rice, consommé, mushroom, butter
Equipment: oven, measuring spoons, measuring cups, casserole
See Also
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Raisin Rice Pudding
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Dessert
Ingredients: rice, milk, raisin, butter, egg, sugar, vanilla, salt, cinnamon, nutmeg
Equipment: oven, measuring spoons, measuring cups, baking pan
Spanish Omelet
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Main Dish, Breakfast
Ingredients: butter, onion, salt, sugar, cayenne pepper, green pepper, mushroom, tomato,
Equipment: measuring spoons, measuring cups, sauce
New:
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
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Savory Beef Liver and Spaghetti
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove