Lynn's Wild and White Rice
When my girls were little, we all loved the rice at the Sea Galley Restaurant. I tried for years to duplicate it and after much experimentation, this comes pretty close! It's a family favorite at holiday dinners.
Servings: 6 cups
Ingredients
- 1 c. long grain wild rice
- 3 c. water
- 1/2 tsp. salt
- 1 c. Uncle Ben’s Original Converted Brand Rice
- 2 1/4 c. water
- 2 T. dry au jus mix
- 2 T. butter divided
- 1/2 lb. fresh mushrooms sliced
- 2 green onions sliced on bias, for garnish
Instructions
- WILD RICE: Prior to cooking the wild rice, be sure to rinse it thoroughly and remove any extraneous material. Cook the wild rice first, due to length of cooking time. Combine wild rice, 3 cups water, and salt in large sauce pan. Bring to a boil, reduce heat and simmer, covered, for 35-45 minutes or until rice is tender. Drain and rinse. Makes 2 ½ -3 cups of wild rice
- WHITE RICE: In a large sauce pan bring 2 1/4 cups water to a boil. Stir in rice, au jus and 1 tablespoon butter. Cover tightly and reduce heat, simmer for 20 minutes. Remove from heat and let stand covered until all water is absorbed, approximately 5 minutes.
- While the wild and white rice are cooking, sauté mushrooms in 1 tablespoon butter. Set aside. In a large serving bowl or casserole dish, combine both rices and mushrooms. Garnish with sliced green onions.
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