Wednesday, April 7, 2010

Wild Rice a' la Swoosie
8 oz (1 1/4 cups) wild rice
5 strips bacon
1 large onion diced
5 stalks celery, trimmed and diced
4 oz mushrooms, trimmed and thinly sliced
2 Tbsp all purpose flour
2 1/4 cups whole milk
3/4 tsp salt

In med bowl, combine rice with enough cold water to cover by 2 inches. Let stand at room temp at least 2 hours or up to overnight. drain.
In a 2 qt saucepan of boiling and salted water, cook the rice 20 min; drain. Transfer the rice to a colander and rinse under hot running water. Place the colander over a pan of simmering water, cover and steam until the rice is tender, about 15 min.
Preheat the oven to 325 degrees. Meanwhile, cook bacon over med heat in a 5 qt covered dutch oven until crispy. Transfer bacon to a paper towel lined plate.
Remove all but 2 Tbsp of the bacon drippings from the pan. Add the onion and celery and cook , stirring occasionally, until the onion is tender,about 10 min. Add the mushrooms to the pan and cook, stirring frequently , until the mushrooms are tender , about 5 min. Add the flour and cook 2 min, until well coated. Stir in the milk and salt and cook, stirring continuously, until lightly thickened and smooth. Gently stir in the rice. Bake, uncovered, until piping hot, about 10 minutes...DELICIOUS!

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