05 November, 2012

Ritz Restaurant's Baked Wild Rice | Suncoast Seasons


Baked Wild Rice with Onions, Carrots and Mushrooms ingredients
Makes 6 to 8 servings
1 cup wild rice
1 Tbsp salt + 1 tsp (divided use)
4 Tbsp butter
1/2 cup minced carrot
3/4 cup minced onion
1/2-lb. mushrooms, rinsed and chopped
2 Tbsp minced shallots
1/2 tsp freshly ground pepper
2 tsp fresh thyme
1 bay leaf
1.5 cups / 12-oz beef stock

Baked Wild Rice with Onions, Carrots and Mushrooms Directions
Advance preparations
Place the rice in a bowl with sufficient water to cover; allow to soak for one (1) hour. Drain and discard water.

Cook rice
In a medium pot, boil 1.5-quarts water; add the 1 Tbsp salt and pre-soaked rice. Return to a boil then cook five (5) minutes more. Drain and set aside.

Cook vegetables
Melt butter in a 9- or 10-inch skillet. Add all vegetables at once and simmer over Low heat for ten (10) minutes until soft. Stir in rice and continue to cook for two (2) minutes more. Add the 1 tsp salt, pepper, thyme, bay leaf and beef stock.

Bake and serve
Transfer the mixture to a 2-quart casserole; cover and bake at 375ºF until liquid is absorbed, about thirty-five to forty (35 to 40) minutes.

Serve warm.

Baked Wild Rice with Onions, Carrots and Mushrooms Notes

Baked Wild Rice with Onions, Carrots & Mushrooms

Page Last Modified 13 June 2016

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