Oysters Poached in White Wine
INGREDIENTS:
2 tb Onion, chopped 2 c Wild rice, rinsed well and d
2 tb Fresh chives, finely chopped -ained
1 ts Shallot, finely chopped 4 1/2 c Chicken broth, heated
3 tb Green bell pepper, finely ch Salt, pepper to taste
-pped 3/4 c Blanched almonds, slivered
1/4 c Olive oil
2 tb Onion, chopped 2 c Wild rice, rinsed well and d
2 tb Fresh chives, finely chopped -ained
1 ts Shallot, finely chopped 4 1/2 c Chicken broth, heated
3 tb Green bell pepper, finely ch Salt, pepper to taste
-pped 3/4 c Blanched almonds, slivered
1/4 c Olive oil
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes.
a 1952
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes.
a 1952