Wild Rice in Vermouth
"From Brazil"
photo by KateL
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Preheat oven to 350.
- Cook rice according to package directions. While hot stir in vermouth. Cool to room temperature.
- Melt butter in saucepan. Add onions. Cook until soft but not brown. Add mushrooms and saute an additional 5 minutes. Stir into cooled rice. Add eggs, salt and pepper.
- Turn into baking dish and bake 30 minutes. Garish with raw mushrooms.
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Reviews
-
Made as written. Tasted very good. The eggs took away from the recipe and the presentation. I don't know what they added. Used 12 oz. sliced mushrooms and 4 oz. sliced baby portabella mushrooms. Served with Recipe #459493 #459493, Made for Went to the Market tag. -
Earthy goodness. I did use a wild rice mix. 1 1/2 cup wild rice mixture 5 ounces shiitake. I don`t think you need to add the eggs. It would have been just as yummy just adding the onions and mushrooms. My photos were a big blurry sorry. I do have leftovers so maybe if a retake they will be good. Made as part of my Menu #66257 for ZWT 2011. Thanks.
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
