Northwoods Pilaf
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.
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INGREDIENTS
Nutrition- 1cup wild rice
- 1 3⁄4
- 1⁄3
- 3
- 1 1⁄2cups sliced fresh mushrooms
- 3⁄4cup sliced celery
- 3⁄4cup julienned carrot
- 1
- 1⁄3cup sliced green onion
- 2tablespoons chopped sweet red peppers
- 1
- 1tablespoon lemon juice
- 1⁄2teaspoon thyme
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
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DIRECTIONS
- 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.
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