Sunday, May 1, 2011
Minnesota grown wild rice is so tasty.
This dish was a combination of wild rice and brown rice. Each rice was cooked in it's own saucepan with chicken boullion, then combined at the end. We added sauteed slivered almonds, salt and pepper and a little parsley. Easy and tasty.
Recipe on page 57 in Tastes & Treasures cookbook calls for white rice but we substituted brown. Hassayampa Inn in Prescott shared the recipe with us for our cookbook