B
ButterSticks
Guest
INGREDIENTS:
1/2 cup butter or margarine
1/2 pound fresh mushrooms, sliced
1 onion, peeled and chopped
2 Tbsp chopped green bell pepper
1 clove garlic, peeled and minced
1 cup chopped pecans
1 cup wild rice, uncooked
3 cups canned chicken broth, undiluted
Salt and pepper to taste
DIRECTIONS:
Melt butter in a large skillet; add mushrooms,
onion, green pepper and garlic. Cook 5
minutes. Add pecans. Cook 1 minute. Rinse
and drain rice; mix rice into mushroom mix.
Add broth. Season to taste with salt and
pepper. Turn mixture into a well-greased 2-quart
casserole dish and cover. Bake in a preheated
350-degree oven 1 hour.
YIELD: 8-10 Servings
1/2 cup butter or margarine
1/2 pound fresh mushrooms, sliced
1 onion, peeled and chopped
2 Tbsp chopped green bell pepper
1 clove garlic, peeled and minced
1 cup chopped pecans
1 cup wild rice, uncooked
3 cups canned chicken broth, undiluted
Salt and pepper to taste
DIRECTIONS:
Melt butter in a large skillet; add mushrooms,
onion, green pepper and garlic. Cook 5
minutes. Add pecans. Cook 1 minute. Rinse
and drain rice; mix rice into mushroom mix.
Add broth. Season to taste with salt and
pepper. Turn mixture into a well-greased 2-quart
casserole dish and cover. Bake in a preheated
350-degree oven 1 hour.
YIELD: 8-10 Servings