Cookin’ in Rebel Country, p. 54
2 cups wild rice
½ cup butter
1 green pepper, chopped fine
1 small onion, chopped fine
2 cups celery, chopped very fine
½ teaspoon salt
1/8 teaspoon black pepper
2 small cans mushrooms, bits and pieces
1/8 teaspoon tarragon leaves
Budget the time for chopping, and then enjoy the brain vacation that goes with it. 
This was the closest thing to wild rice at Ken's. It tasted good and everything, but I wanted to explain why my results probably don't look like the recipe intended.
Wash rice thoroughly, removing foreign particles, and
soak for 2 hours in cold water. Drain, cover with boiling water, boil for 10
minutes. Drain again. Brown in butter, add pepper, mushrooms, onion, celery,
one-half of the salt, and one-half the pepper. Add tarragon. Cook 5 to 10
minutes. Add remaining salt and pepper. Place in greased pan and bake in pan of
hot water for 1 hour in 350 degree oven.
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| Served with some cheesy broccoli and also some Melissa and Doug pizza because my kid wanted to help make dinner. |
My Rating: 4/5 "As my partner pointed out, the overwhelming flavor here is butter. The butter kind of floods everything else. But I'm not gonna lie - I didn't have a problem with that. Hooray for ninja buttery veggies!"
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