Ingredients:
1 cup wild rice
1 3/4 cups chicken broth or 1 3/4 cups vegetable stock
1/3 cup vermouth or 1/3 cup white wine
3 tablespoons butter, divided
1 1/2 cups sliced fresh mushrooms
3/4 cup sliced celery
3/4 cup julienned carrots
1 (10 ounce) packages frozen artichoke hearts, thawed
1/3 cup sliced green onions
2 tablespoons chopped sweet red peppers
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Rinse wild rice under running water, drain and set aside.
Preheat oven to 325.
Grease 2 qt casserole dish.
In med saucepan combine broth, vermouth and rice.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Set aside, do not drain.
In large skillet, melt 2 TBS butter.
Add mushrooms, celery and carrots.
Cook 5 minutes.
Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
Add remaining 1 TBS butter and remove from heat.
Stir the rice mixture into the veggies.
Transfer to baking dish.
Cover and bake at 325 for 45 minutes until the rice is done.
Stir once half way thru time.
For Vegetarians use the vegetable stock.
Servings: 8
Time preparation: 20 min.
Time total: 110 min.