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1 cup wild rice
Combine wild rice and chicken bouillon in medium saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Drain and reserve bouillon.
Preheat oven 350°F.
Melt margarine in large skillet; sauté onion and celery until soft. Add nuts and white rice and stir until rice is lightly browned. Stir in wild rice.
Grease a 2-quart casserole. Fill with rice mixture.
Bring 4 cups of reserved bouillon to a boil over high heat. Pour over casserole.
Cover tightly and bake until liquid is absorbed, approximately 1 hour.
Poster's Notes:
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
6 cups chicken bouillon
8 tbsp. margarine
1 large onion, chopped
1/2 cup celery, chopped
1 cup pecans, chopped
1 cup white rice
Extra bouillon
This is a mixed rice recipe, easy to prepare ahead.