Wild Rice with Mushrooms
I spent most of the morning going through some old cookbooks. It’s amazing the clutter that accumulates in bookcases. Many are interesting but a few contain nothing I’d ever want to try.
The recipe is from a booklet titled “The Gourmet Foods Cookbook” that was published in 1965. This dish was becoming popular at the time and would be served when you really wanted to impress dinner guests. It was generally served with chicken. The recipe is typed as it appears in the book.
Set out a medium skillet.
Bring to a boil in a deep sauce pan
- 3 cups of water
- 1 teaspoon salt
Meanwhile, wash in a colander or sieve
- 1 cup wild rice
Add rice gradually to water so boiling will not stop. Boil rapidly, covered, 30 to 40 min., or until a kernel of rice is entirely tender when pressed between fingers. Drain rice in a colander or sieve. If necessary, keep rice warm by placing colander over hot water and covering with a folded towel.
While rice is cooking, clean and slice
- ½ lb. of mushrooms
Heat in the skillet
- ¼ cup of butter
Add mushrooms with
- 2 teaspoons finely chopped onion
Cook slowly, occasionally turning and moving gently with a spoon, until the mushrooms are lightly browned. Remove from heat and reserve about ¼ cup mushrooms for garnish. Combine remaining mushrooms, onions, wild rice and
- 1/3 cup melted butter
Toss gently until mushrooms and butter are evenly distributed throughout the rice. Turn hot mixture into a warm serving dish and garnish with the reserved mushrooms.
I think I would add more onion.