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Recipe by: jamy
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See below ingredients and instructions of the recipe
1/4 c Wild Rice -- uncooked 1/8 t Pepper
1 1/4 c Water 2 c Fresh Mushrooms -- fresh
1/2 c Onion -- chopped Sliced
1/4 c Brown Rice 1/2 c Chopped Celery
1 1/2 t "Chicken" Bouillon -- 1/2 c Waterchestnuts -- chopped
Vegetarian, Granules, instant
1/2 t Dried Thyme
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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