Recipe: Pheasant Rice Supreme

Recipes using McCormick Organic Oregano

• 1 C. rice, part wild rice, part regular cooking long grain rice
• 1/2 tsp salt
• 1/2 tsp seasoned salt
• 1/4 tsp ginger
• 1/4 tsp pepper
• 2 cup water
• 8 large halves of pheasant breasts
• 1 cup sliced fresh mushrooms browned in butter
• Dry White Wine
• Cream

1. Grease a casserole.
2. Add the rice. Mix the salt, seasoned salt, pepper and ginger. Add to the rice and mix well.
3. Add the mushrooms and water.
4. Place pheasant breast on rice and on top of each piece of pheasant put 1 tablespoon butter, 1 tablespoon dry white wine, 1 tablespoon cream.
5. Keep tightly covered during baking for 1 1/2 hours at 325° F. If pheasant is dry, baste with butter.