Title: Minnesota Wild Rice
Categories: Pasta
Yield: 4 Servings

1 c Uncooked wild rice
2 1/2 c Water
1/2 c Canned beef consomme,
-undiluted
1 tb Margarine
2 c Sliced fresh mushrooms
3/4 c Chopped celery
3/4 c Chopped onion
1/4 c Dry sherry
1/4 ts Pepper

Rinse wild rice in 3 changes of hot water, and drain. Combine rice, 2-1/2
cups water, and consomme in a large saucepan; bring to a boil. Cover,
reduce heat, and simmer 1 hour and 10 minutes or until rice is tender; set
aside.

Melt margarine in a nonstick skillet over medium heat. Add the
mushrooms,celery, and onion; saute 10 minutes or until tender, stirring
frequently. Add mushroom mixture, sherry, and pepper to rice mixture; stir
well. Cook over medium heat, uncovered, 5 minutes or until liquid
evaporates, stirring frequently. Yield: 4 servings (serving size: 1 cup).

Per serving: 213 Calories; 3g Fat (15% calories from fat); 8g Protein; 35g
Carbohydrate; 0mg Cholesterol; 143mg Sodium

Recipe by: Cooking Light, Mar/Apr 1993, page 73

Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.