Recipe by LAURIE
My heart has always been in the north woods of Wisconsin so when I found this recipe I had to try it. Wild rice is not really a rice but a cereal grain and is grown in upstate Wisconsin. This recipe is really unique and very different.
- 1 cup wild rice
- 1 3⁄4 cups chicken broth or 1 3⁄4 cups vegetable stock
- 1⁄3 cup vermouth or 1⁄3 cup white wine
- 3 tablespoons butter, divided
- 1 1⁄2 cups sliced fresh mushrooms
- 3⁄4 cup sliced celery
- 3⁄4 cup julienned carrot
- 1 (10 ounce) package frozen artichoke hearts, thawed
- 1⁄3 cup sliced green onion
- 2 tablespoons chopped sweet red peppers
- 1 teaspoon lemon rind, grated
- 1 tablespoon lemon juice
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Rinse wild rice under running water, drain and set aside.
- Preheat oven to 325.
- Grease 2 qt casserole dish.
- In med saucepan combine broth, vermouth and rice.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Set aside, do not drain.
- In large skillet, melt 2 TBS butter.
- Add mushrooms, celery and carrots.
- Cook 5 minutes.
- Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
- Add remaining 1 TBS butter and remove from heat.
- Stir the rice mixture into the veggies.
- Transfer to baking dish.
- Cover and bake at 325 for 45 minutes until the rice is done.
- Stir once half way thru time.
- For Vegetarians use the vegetable stock.