Saturday, December 25, 2010

Baked Wild Rice with Carrots

To me, game, which I did not particularly like as a child, goes with wild rice, another grown-ups delicacy that I did not particularly like. Wild rice comes from Minnesota, so, another non New England recipe. Wild rice takes a long time to cook. I did not find that the amount of time given in the book was sufficient to cook it. The recipe says boil vigorously for ten minutes and then let it stand for twenty minutes so absorb the water. I would say, make it three cups of water, and boil for half an hour. Check the tenderness of the rice and the amount of water. The wild rice I remember burst open its kernels to reveal a whitish interior. Our rice was tender and good, but did not burst open much.
This recipe calls for bacon, but I left it out to accommodate vegetarian members of the family. It was great.

Baked Wild Rice with Carrots

1 1/2 cups wild rice, rinsed well in cold water
2 1/2 cups water
2 teaspoons salt
4 slices bacon cut into tiny cubes
1 onion finely chopped
1 cup sliced mushrooms
1 cup finely grated carrots
1/2 cup light cream
1 egg

1. Combine the rice, water and salt in a large saucepan. Bring to a boil and cook vigorously ten minutes. Remove the saucepan from the heat and cover. Let stand twenty minutes, or until water, has been absorbed.
2. Cook the bacon. With a slotted spoon, remove the cubes to drain on paper towels. Reserve the drippings.
3. Preheat the oven to 325 degrees.
4. Cook the onion and mushrooms in the bacon drippings until onion is wilted. Add the reserved bacon cubes, wild rice and carrots. Stir to blend.
5. beat the cream and egg together and stir into the wild rice mixture. Cover and bake in a buttered one-and-one-half quart casserole for one-half hour. Stir with a fork and bake fifteen minutes longer.
6. Remove the cover and stir once more. Bake fifteen minutes longer.
Makes 6 servings.

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