1/4 c Wild Rice -- uncooked 1 1/4 c Water 1/2 c Onion -- chopped 1/4 c Brown Rice 1 1/2 t "Chicken" Bouillon -- Vegetarian, 1/2 t Dried Thyme 1/8 t Pepper 2 c Fresh Mushrooms -- fresh Sliced 1/2 c Chopped Celery 1/2 c Waterchestnuts -- chopped Granules, instant Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until celery is just tender, stirring occasionally. Serves 8 John Wilson, Lansing Mich. Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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